It’s hot out there. Think cool thoughts with a winter inspired coconut cake.
I say this every year, but I cannot believe how quickly summer is flying by. I still need to get in a beach day in addition to a few other hopeful adventures while the weather is still hot and the sunshine rays are still strong. Work/Life balance is difficult. On weekends, I usually want nothing more than some delicious takeout food paired with “Netflix and Chill.” But, the other part of me really seeks to go on a California adventure and to take advantage of my days off. I am not good at being spontaneous; I am a planner through and through. And lately, I have not had the energy or the thought space to plan a day trip, even though I so badly want to go on one.
So here I sit, writing and dessert collaborating with the television on in the background and dinner cooking in the crockpot, dreaming of a beautiful landscape and imagining the warmth of the sand between my toes. I like to think I balance my life well, but I do not leave enough room for fun and adventure. This is partially due to my constant fatigue, but also due to my lack of ability to “just do it.” If you have any tips for accomplishing this, please write them below. I am sure I will figure it out, but a little assistance is always appreciated!
I pulled another dessert from the archives of my previous blog.This one takes a little time, but it really delivers once it’s completed. And, I have not made anything quite like it myself.
This cake provides a mouthful of textures and sweet flavors. The honeycomb candy becomes soft and chewy when refrigerated, which is incredibly satisfying when paired with the creamy, whipped topping and sweetness of the shredded coconut. Though this recipe may look slightly intimidating, it is not. As long as you follow the directions and stay attentive, this cake can be on your table in no time at all.
Looking for more seasonally inspired cake? Try this Apple Kuchen by clicking here.
Coconut Cream Honeycomb Mountain Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1/2 tsp Salt
- 1 tsp baking powder
- 3/4 cup sour cream
- 1 tbsp almond extract
- 1 7-oz Jar marshmallow fluff
- 1/2 cup confectioners’ sugar sifted
- 8 oz heavy whipping cream
- 1 cup shredded sweetened coconut
- 1 tbsp pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 3 tbsp honey
- 1/3 cup light corn syrup
- 4 tsp baking soda
- Preheat oven to 350 F. Grease 2 6-in round dome cake pans, set aside. (see notes)
- In a mixer bowl fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add in eggs, one at a time, mixing after each addition is incorporated. In a medium sized bowl, whisk together all dry ingredients. Add dry ingredients and sour cream alternately to batter, mixing well after each addition (starting and ending with the dry). Add extracts and mix only until combined. Pour batter into prepared pans and bake for 30-25 minutes until set and when toothpick inserted comes out clean (baking time varies upon pan size).
- Allow cakes to cool completely.
- In a mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add in confectioners sugar and beat until stiff peaks form. Place in a separate bowl and set aside.
- In the same mixing bowl, whisk together the marshmallow fluff and vanilla extract until light and fluffy.
- Fold a portion of the whipped cream into the whipped marshmallow fluff mixture. Fold in remaining whipped cream in two additions. Fold in shredded coconut.
- In a 6-qt stockpot or large saucepan, combine sugar and water. Add in honey and corn syrup, carefully stir to combine. Place pan over medium heat and bring to a boil. Boil until amber colored and looks similar to caramel. Add baking soda, and with a wooden spoon, stir in gently. It will foam up considerably.
- Quickly pour the mixture onto a silat lined baking sheet and let cool. Break into pieces.
- Hollow a circle into each half of the round cake, or inside each dome.
- Slice the bottom of one round, so that the cake has a stable bottom to balance on.
- Fill each cake with coconut cream and place the other side of the round on top of the other (keeping the flat edged half of the sphere on the bottom).
- Cover the sphere with the remaining coconut cream. Cover the cake with honeycomb candy pieces and sprinkle with shredded coconut.
- You may need to use something to keep pans level. I used my Wilton, 3D round cake pan which comes with 2 stands.
- You can use two 8-in round baking pans, but batter amounts will vary. In addition, if you are looking for "mountain" shape, the cakes from these pans will require more shaping.
- Honeycomb candy recipe found on FoodNetwork.com.