{ MUST TRY RECIPE } :Coconut Cake & Swiss Meringue Buttercream from MadeByGirl

Now that my kitchen is all done, I am all about using it! I love to cook and bake; so get used to me sharing my favorite recipes every once in awhile. I promise to only share keepers!

Today's recipe is not clean but it is oh-so-amazingly yummy. I found it on MadyByGirl here. Jen always posts delicious looking photos of meals her husband makes; so I finally decided to try one. The best part is that this recipe only makes a small batch. Alright, here it is...

 

Coconut Cake & Swiss Meringue Buttercream

Coconut Cake
1/2 C granulated sugar
4 Tbs unsalted butter, room temperature
2 egg whites
1 tsp coconut or vanilla extract
3/4 C cake flour (use sifted all-purpose if not available)
1 tsp baking powder
1/4 C coconut, rice or soy milk
3/4 C shredded coconut

Preheat oven to 350°F. Grease the sides and bottom of six cups in a cupcake tin with butter.  Cream the butter and sugar. Once creamed, beat in the egg whites one at a time, then add the extract. Add the flour and baking powder and mix until creamy, then add the "milk" and coconut and finish mixing.

Evenly distribute between the cups until they are 2/3 full. Bake for 17-20 minutes. Be sure to cool completely before frosting.

Swiss Meringue Buttercream
2 egg whites
1/2 C granulated sugar
12 Tbs unsalted butter
1 tsp vanilla extract

Cut the butter into 1 Tbsp chunks and leave out so it reaches room temperature. In a metal bowl, add the egg whites and sugar. Place the bowl into simmering water (leave on the heat) and whisk slowly until the mix is hot to the touch (about 140°F). Remove from heat, and using mixer with wire whisk, beat for 2 mins producing soft peaks. Change to a paddle mixer. Add 1/2 of the butter and beat for 1 minute, add the remaining butter and beat another minute. Add the vanilla and beat 1/2 minute more.

Once the cakes have cooled, you can frost them. The frosting doesn't have to be perfect - in fact just a nice spoonful on top of each cake served with some berries on the side works fine.

My man and I really enjoyed them few nights ago. They are better then any cupcake I have purchase locally!

To be honest, this was my second time making this recipe. I didn't follow the directions very good the first time and my buttercream turned out like soup. True story. Second time was much better, as I didn't forget the baking soda either! Next week, we have company for dinner and I will be making these again. 

If you are looking for a delicious dessert to add to your personal cookbook of favorites, make sure to try this one!

Also, Jen's husband has a food blog called Made for Jen, where there are plenty more recipes! I am looking forward to checking more out.