Coconut layer cake. Mmmmmmmmmmmmmm. Say it: Coconut layer cake. Doesn't just the sound of that conjure up the most beautiful, tasty deliciousness ever? Here's Martha's coconut layer cake...
Isn't it gorgeous? I've been dying to try this recipe for quite a while, but I haven't because it is labor intensive and relies on cake flour, which I do not have in my pantry. Plus, her cake looks perfect. I'm quite certain that mine would not. Sadly (but honestly) that is the main reason I haven't tackled this recipe.
And then, I remembered something: Martha is my inspiration for Domestic Diva-ness, but she doesn't have to be my standard. Sometimes I get so caught in wanting to be Martha-like (read: perfect) that I forget one of the reasons why I like her so much: Martha improvises. She experiments. She creates.
And if I want to be more like Martha, AND I DO, then I need to toss aside my silly fear of less-than-perfect and just go for it. And I did....
This is the TMI version of Martha's Coconut Layer Cake. Not too shabby, eh? To make my coconut layer cake, I started out with a yellow cake mix, substituted pineapple-coconut juice for the water in the cake mix, and added some coconut paste in the batter for extra tastiness.
I found the Coco Real in the liquor department. I had hoped for a can of coconut milk, but this was the best I could do. Bonus: I'm all set for pina coladas later!
I added the coconut paste to the frosting instead of vanilla extract. And I used more of the pinapple-coconut juice to thin out the frosting.
Then I covered the entire thing with shredded coconut. Note to self: next time, use wax paper to press on the coconut, and not your hands! Although, that is a yummy mess to lick up.
The cake was delicious. So, if you don't have time to make an honest-to-goodness Martha coconut layer cake, or you're too intimidated by Martha's perfection, give the TMI version a try.
Inspiration and aspiration. It's what we do here. Enjoy!