Blackberry Coconut Cake

by Anna on August 14, 2010

in Cakes

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Hi guys, get your fat pants out you might need them, forget about diet because this cake is worth even losing a limb with diabetes. I keed. I keed…. Please don’t lose your limbs. But if everything is fine with your blood sugar levels consider baking this cake for your sweet weekend. It was such a pleasant surprise how yummy it turned out. I say surprise because you wouldn’t believe the amount of crappie baking stuff I have done lately. Most of the time misguided by some not so reliable magazines, but eventually persistence paid off. Yesterday I spent the day baking and everything I did worked. Of course there was some lessons learned…as you can see I covered the cake pan with parchment paper…don’t do that! Because when I tried to take my cake out of the paper it fell apart, because the cake is so incredibly moist. So trust me… Just use the spring form pan and you will be fine.

A Marie Claire Book inspired this recipe, but I changed few things on the way. Like they ask for All Purpose flour, but I used pastry flour (cake flour) the difference is the amount of protein. Cake flour usually has 7.5 to 9% protein and all Purpose about 12%. Low protein cake flour will give cakes a soft tender crumb. And I used the rose water just because I’m addicted to those waters (rose water / orange blossom water). I think they make the cake smell and taste fantastic. If you never tried them, please do. I’m sure you will become addicted too, have a nice weekend y’all. (sudden ‘Southern’ accent) LOL.

Blackberry Coconut Cake

Ingredients:

For the Cake:

  • 1 stick of butter + 2 tablespoons (4 ½ oz), softened
  • 1-¼ cups of sugar
  • 2 large eggs
  • ½ cup of milk
  • 1 teaspoon of rose water
  • 1-½ cups of cake flour
  • 2 teaspoon of baking powder
  • 1-¼ cups of shredded sweetened coconut
  • 1 cup of blackberry

For the topping:

  • ½ can condensed milk
  • 1 cup of blackberry
  • ¼ cup of shredded coconut

Directions:

Preheat the oven to 350F. Grease an 8-inch spring form cake pan. Beat the butter and sugar using an electric mix until pale and creamy. Then add the eggs, milk, and 1 teaspoon of rose water. Fold with a spatula the flour and baking powder, coconut and 1cup of blackberry through the cake batter.

Spoon the batter into the prepared cake pan and bake for 1 ½ hours or until skewer inserted in the centre of the cake comes out clean. Meanwhile add the other cup of blackberries, ½ can of condensed milk, and ¼ cup of shredded coconut to a saucepan and let it cook a bit. Mixing the berries to break them apart. When the cake is done spoon the topping over the cake and let it cool down.

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