One of the jobs that I had in college (one of the many) was working at a little tea house near me. I’m talking old victorian house with an old victorian style tea. Hot tea in collected vintage teapots, dainty mini sandwiches, rainbow sugar in mismatched china, delicious salads and the most delectable desserts. The owners of the tea house were pretty tight on the food that employees could have, so during a 4 hour shift we were allowed one bowl of soup. Every so often, there would be some of the other menu items that were too little left to serve to the guests, so those were offered to the employees. My favorite was when there were desserts left. One of them being the coconut wine cake. OMG, this cake was good. Actually, it’s one of my absolute favorite cakes of all time. It’s not that I love coconut that much, but not being overly sugary, this cake is the perfect amount of sweetness.
Even though I just made this cake, I took it to work to share with them which means there is none here at my house. Which means I’m thinking of making it again so I can have some more. It’s that good. OK, let’s get to making the cake, that way you (and I) are that much closer to eating this delicious thing.
Recipe is at the end, but here’s a cute illustration of all the ingredients. (Can you tell I love to draw??)
Mix butter and sugar together in mixer. Once mixed starting adding in the rest of the dry and wet ingredients. Mmm, I’m already thinking of the finished cake and drooling just a little.
Make sure you butter and flour your pans, this will prevent the cake from sticking to your pan. Since a lot of this cake is not frosted, you want your layers to look pretty and that means no large chunks taken out. The best way to flour your pans is to butter it, then sprinkle some flour in the pan. Then move your pan around so the flour distributes evenly all over the bottom and sides. Once it’s covered tap the side against the counter a little and empty out all the loose flour into the trash. It should look like the above picture.
Once the batter is poured into the pans, make sure you lightly drop the pans onto your counter a couple times. Make sure it’s a gentle drop, you don’t want to loose any of the batter to splashing. This will shake all the bubbles to the surface.
Once baked it will look like this picture (see all those little bubbles at the top? Better in the top then air pockets in the cake!)
When you are making your frosting mix all of the ingredients except for the powdered sugar. Once it’s all mixed you can sift the powdered sugar straight into the bowl. By sifting it, you will make sure that there are no large lumps in the frosting.
Make sure you mix it good and you will end up with the most beautiful, delectable coconut wine cake frosting ever.
Layer your cake with 1/2 the frosting in between layers and then on top. I’ve made this the night before an event and I think it’s even better the next day. YUM, so good!
I cannot wait to make this again!!
Coconut Wine Cake
Ingredients
Cake
- 1 tbsp butter For greasing pan
- 2 cups sugar
- 2 1/2 cups flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 4 large eggs
- 1 cup oil
- 1 cup dry white wine
- 1 tsp vanilla
Frosting
- 2 cups sour cream
- 1 tsp vanilla
- 5 cups shredded coconut
- 1 cup sifted powdered sugar
Instructions
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Preheat oven to 350 degrees
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In bowl, stir flour, salt and baking powder. In mixer, beat sugar and oil together. Once thoroughly mixed add in eggs, wine and vanilla. Add in dry ingredients slowly.
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Prepare pans by greasing with butter and adding a thin dusting of flour in pan.
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Pour batter into pans dividing evenly between the two. Place in oven and bake for 30 minutes or until toothpicks come out clean. Let cakes cool completely.
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For frosting, mix sour cream, vanilla, shredded coconut thoroughly. Once combined slowly starting adding powdered sugar until thoroughly mixed.
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Layer cake by placing cake on platter, adding half the frosting on top, then another layer and the remaining frosting.
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ENJOY!
