We found the secret ingredient for the best coconut cake.
While it all sounds fancy, this chamomile coconut cake recipe is quite simple to make.
The coconut cream frosting is a perfect flavor match to the chamomile; together they yield a flawlessdessert recipe.
Photo:Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
To decorate the cake, first apply a very thin layer of frosting with an offset spatula.
Wipe the spatula to remove any frosting that now has crumbs in it.
This first layer is called a crumb coat.
It adheres crumbs to the cake to help the rest of the frosting stay pristine when applied.
Ingredients
Simple Syrup
3/4cup(149g)granulated sugar
4chamomile tea bags or 4 tsp.
Add tea bags and steep for 20 minutes.
Press tea bags against side of pan with a spoon to release liquid; discard tea bags.
(If using loose tea, strain mixture.)
Make the Cake
Preheat the oven and prepare pan:
Preheat oven to 350F.
Coat a 9-inch round cake pan with cooking spray and line bottom of pan with parchment paper.
Make the batter:
Cut tea bags and place tea leaves in a large bowl.
Add sugar; rub with clean fingers to infuse sugar with tea.
Scrape down sides of bowl and beat for 30 seconds more.
Add eggs, one at a time, beating after each addition until combined, about 30 seconds total.
Add sour cream; beat until smooth, about 10 seconds.
Add the dry ingredients:
Add flour mixture to butter mixture.
Beat on low speed until just combined, about 1 minute.
Spread batter evenly in prepared pan.
Let cool in pan on a wire rack for 10 minutes.
Invert cake onto rack; place rack on a baking sheet.
Discard parchment paper round from cake.
Brush cooled cake with another 1/4 cup simple syrup.
(Reserve any remaining syrup for drinks.)
With mixer on low speed, slowly add sugar, beating until smooth, 1 to 2 minutes.
Scrape down sides of bowl; increase speed to medium and beat for 30 seconds.
Frost and finish:
Spread 2 to 3 tablespoons frosting in center of a 12-inch cake plate.
Place cake on top of frosting with bottom side still facing up.
Spread frosting evenly over top and sides of cake.
(Clean excess frosting off plate with a damp dish towel.)
Gently press coconut onto top and sides of cake.
Make-Ahead and Storage Instructions:
Bake and frost this glorious cake up to three days in advance.
Store loosely covered in the fridge and bring to room temperature before serving.
2,000 calories a day is used for general nutrition advice.
