This delectable three-layer cake is moist, light, and absolutely one of the best cakes I've ever tasted. It was made in my kitchen, so I'm obviously biased, but it is beyond good. Of course, we all have the talented baker at Sally's Baking Addiction to thank for the original recipe. That's right, our "test" kitchen took this one for a ride, made a couple of modifications, and we're never going to look at coconut cake the same way. If you don't want the berry puree layers, check out her post for the original recipe and a video.
We like to use as many natural and fresh ingredients as possible. Quality ingredients make a big difference in the final product, and we've found that using them produces a richer dish with more robust flavor. This results in greater satisfaction with smaller portions, which also increases the number of servings.
Because the berry puree went to the edge of each layer, we ended up with a little showing through. My goodness, this cake is good.
Our flour of choice for this dessert is Bob's Red Mill unbleached white fine pastry flour. We prefer it to standard cake flour.
Thanks to the hard work on the original recipe, this cake is a fluffy masterpiece. The berry layer was originally an experiment. I don't normally enjoy fruit with cake (there are exceptions), but I wanted something to smooth, or balance, out the coconut and butter.
We enjoyed a cup of herbal tea, sans sweetener, as an accompaniment to this sweet dessert.
The rose is just because. Every one of our tables has flowers, and this one boasted two of these beautiful, white mini roses.
Going back to the star of this post . . . the cake! The buttercream frosting is not as heavy as one might expect. Her recipe is perfectly balanced so it doesn't taste too buttery or too heavy on the coconut.
Yeah, we're kind of obsessed with this cake.
Really obsessed. Chocolate is usually my top pick for cakes, but this one now has a place on my all-time favorite list.
These darling teacups are Kent Pottery, picked up at Home Goods.
The napkins are Potterton Hill.
Whether enjoy this treat for afternoon tea or an after-dinner dessert, we're positive you won't regret trying it. We hope you let us know how you like this berry variation of the cake.
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Recipe also shared on mkmcclintock.com/blog.