Back to Coconut-Almond Egg-Shaped Cake All Reviews for Coconut-Almond Egg-Shaped Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Coconut-Almond Egg-Shaped Cake Recipe Summary Servings: 10

Ingredients Ingredient Checklist 1 3/4 cups all-purpose flour, plus more for pans 2 teaspoons baking powder 1/2 teaspoon salt 2 1/2 cups packed sweetened shredded coconut 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for pans 1 1/2 cups sugar 3 large eggs 1/2 teaspoon pure almond extract 3/4 cup unsweetened coconut milk Simple Seven-Minute Frosting Piped Spring Flowers

Gallery Coconut-Almond Egg-Shaped Cake

Recipe Summary Servings: 10

Coconut-Almond Egg-Shaped Cake

Coconut-Almond Egg-Shaped Cake

Coconut-Almond Egg-Shaped Cake

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for pans 2 teaspoons baking powder 1/2 teaspoon salt 2 1/2 cups packed sweetened shredded coconut 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for pans 1 1/2 cups sugar 3 large eggs 1/2 teaspoon pure almond extract 3/4 cup unsweetened coconut milk Simple Seven-Minute Frosting Piped Spring Flowers

Directions

Preheat oven to 350 degrees. Butter and flour 9-inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and 1 cup coconut in a medium bowl.

Cream butter and sugar with a mixer until light and fluffy. Add eggs and almond extract, and beat until incorporated. Beat in flour mixture in 3 additions, alternating with coconut milk, and ending with flour mixture.

Divide batter between prepared pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in pans on wire racks for 30 minutes. Invert cakes onto racks; let cool.

Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining 1 1/2 cups coconut around cake.

Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in half vertically, and serve.

Reviews (3)

 Add Rating & Review     23 Ratings   5 star values:        6    4 star values:        11    3 star values:        6    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     23 Ratings   5 star values:        6    4 star values:        11    3 star values:        6    2 star values:        0    1 star values:        0

Add Rating & Review

23 Ratings 5 star values: 6 4 star values: 11 3 star values: 6 2 star values: 0 1 star values: 0

23 Ratings 5 star values: 6 4 star values: 11 3 star values: 6 2 star values: 0 1 star values: 0

23 Ratings 5 star values: 6 4 star values: 11 3 star values: 6 2 star values: 0 1 star values: 0

  • 5 star values: 6 4 star values: 11 3 star values: 6 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/20/2013   fyi the 3D egg pan has been discontinued on wilton.com  

Martha Stewart Member     Rating: Unrated       04/13/2009   I baked this cake twice, both times following the instruction in the Living magazine. I divided the batter between the 2 egg-shaped pans. I used a thermometer to insure the oven was an even 350 degrees and I did not open the oven door. Both times the cakes fell in the middle during the final 10 minutes of baking. Does anyone know why? The cake tasted great, but was a big disappointment to me.  

Martha Stewart Member     Rating: Unrated       04/12/2009   This cake was lovely. Dense and moist, similar to a French macaroon cookie. Very easy to bake, just follow instructions. I made a round cake, not egg shaped.

    Martha Stewart Member

    Rating: Unrated 03/20/2013

fyi the 3D egg pan has been discontinued on wilton.com

Rating: Unrated

Rating: Unrated 04/13/2009

I baked this cake twice, both times following the instruction in the Living magazine. I divided the batter between the 2 egg-shaped pans. I used a thermometer to insure the oven was an even 350 degrees and I did not open the oven door. Both times the cakes fell in the middle during the final 10 minutes of baking. Does anyone know why? The cake tasted great, but was a big disappointment to me.

Rating: Unrated 04/12/2009

This cake was lovely. Dense and moist, similar to a French macaroon cookie. Very easy to bake, just follow instructions. I made a round cake, not egg shaped.

All Reviews for Coconut-Almond Egg-Shaped Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut-Almond Egg-Shaped Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest