Speckled Malted Coconut Cake

Why You’ll Love This Recipe

• Perfect for Easter: This cake is visually appealing with its robin’s egg-inspired speckling and festive coconut flavor.
• Light and Fluffy: The cake is moist and fluffy, with a hint of malted milk that adds a unique twist.
• Showstopper: Not only delicious, but it’s also beautiful, making it a great centerpiece for any holiday spread.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Baking spray
• 6 cups cake flour
• 1 tablespoon baking powder
• ½ cup malted milk powder
• 2 teaspoon kosher salt
• 2 cups canola oil
• 2 cups half-and-half (at room temperature)
• 2 cups sugar
• 2 teaspoon pure vanilla extract
• 2 teaspoon pure coconut extract
• 2 large eggs
• 4 large egg whites (at room temperature)
• Coconut buttercream frosting (recipe provided)
• Brown gel food coloring
• Phyllo nest (for garnish)
• Robin's egg candies

Directions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. Prepare Dry Ingredients: Whisk together cake flour, baking powder, malted milk powder, and salt in a bowl.
3. Combine Wet Ingredients: In another bowl, whisk together oil, half-and-half, sugar, vanilla extract, and coconut extract. Add whole eggs and whisk until smooth.
4. Mix the Batter: Fold the dry ingredients into the wet mixture until just incorporated. Beat the egg whites until stiff peaks form and gently fold them into the batter.
5. Bake: Divide the batter evenly among the prepared pans. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let the cakes cool for 15 minutes, then transfer to wire racks to cool completely.
6. Assemble the Cake: Place one layer on a cake plate and spread with 1 ¼ cups of coconut buttercream. Repeat with the second layer, then frost the sides with the remaining buttercream.
7. Add Speckles: Stir together brown gel food coloring with 2 drops of water. Using a stiff paintbrush, gently flick the mixture onto the iced cake to create a speckled effect.
8. Garnish: Spread a phyllo nest around the base of the cake and nestle robin’s egg candies inside.

Servings and Timing

• Servings: 12-15 servings
• Prep Time: 45 minutes
• Cook Time: 18-22 minutes
• Total Time: 1 hour 40 minutes

Variations

• Different Toppings: Use other types of candy eggs or edible flowers for different seasonal looks.
• Flavor Variations: Try adding lemon zest or almond extract to the batter for a unique flavor twist.
• Make It Dairy-Free: Substitute with dairy-free alternatives for the half-and-half and buttercream.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days.
• Freezing: The cake can be frozen for up to 1 month. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

FAQs

Can I use regular milk instead of half-and-half?

Yes, you can use whole milk or a dairy-free milk alternative, but half-and-half gives the cake a richer texture.

How do I prevent the cake from sticking to the pan?

Grease the pans well and line the bottoms with parchment paper to ensure easy removal.

Can I make this cake ahead of time?

Yes, you can bake the layers and freeze them before frosting. Frost the cake the day you plan to serve it.

Can I use store-bought frosting?

While homemade coconut buttercream gives the best flavor, you can use store-bought frosting if you're short on time.

Can I use a different frosting?

You can substitute coconut frosting with vanilla buttercream, but the coconut flavor really enhances the cake’s taste.

How do I get the speckled effect?

Use a small paintbrush to gently flick the food coloring onto the cake from a distance for a speckled look.

Can I add more decorations?

Absolutely! You can add extra candy or even edible glitter for a more festive appearance.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend to make this cake gluten-free.

What can I substitute for the phyllo nest?

You can use shredded coconut or make a decorative nest using thin spaghetti noodles.

Can I use a different extract?

You can substitute the coconut extract with almond or vanilla extract for a different flavor profile.

Conclusion

This Speckled Malted Coconut Cake is the perfect dessert for Easter or any spring celebration. Its combination of fluffy cake, sweet coconut buttercream, and stunning decoration will make it the centerpiece of your holiday spread. With its delicious flavor and beautiful presentation, it’s sure to be a hit with family and friends!

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Speckled Malted Coconut Cake

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• Author: Ava
• Total Time: 1 hour 40 minutes
• Yield: 10-12 Servings
• Diet: Vegetarian

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Description

This Speckled Malted Coconut Cake is a stunning Easter dessert with layers of moist coconut cake, velvety coconut buttercream, and a robin’s egg-inspired speckled effect. The addition of malted milk powder gives it a unique twist, and the phyllo nest garnished with robin’s egg candies makes it the perfect centerpiece for spring celebrations.

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Ingredients

• Baking spray
• 6 cups cake flour
• 1 tbsp baking powder
• ½ cup malted milk powder
• 2 tsp kosher salt
• 2 cups canola oil
• 2 cups half-and-half (at room temperature)
• 2 cups sugar
• 2 tsp pure vanilla extract
• 2 tsp pure coconut extract
• 2 large eggs
• 4 large egg whites (at room temperature)
• Coconut buttercream frosting (recipe provided)
• Brown gel food coloring
• Phyllo nest (for garnish)
• Robin's egg candies

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Instructions

1. Preheat the Oven: Preheat to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. Prepare Dry Ingredients: Whisk together cake flour, baking powder, malted milk powder, and salt in a bowl.
3. Combine Wet Ingredients: In another bowl, whisk together oil, half-and-half, sugar, vanilla extract, and coconut extract. Add whole eggs and whisk until smooth.
4. Mix the Batter: Fold the dry ingredients into the wet mixture. Beat the egg whites until stiff peaks form and gently fold them into the batter.
5. Bake: Divide the batter evenly between the pans. Bake for 18-22 minutes or until a toothpick comes out clean. Let the cakes cool for 15 minutes before transferring them to wire racks to cool completely.
6. Assemble the Cake: Place one layer on a cake plate and spread with 1 ¼ cups of coconut buttercream. Repeat with the second layer, then frost the sides with the remaining buttercream.
7. Add Speckles: Mix brown gel food coloring with 2 drops of water. Using a stiff paintbrush, flick the mixture onto the iced cake to create speckles.
8. Garnish: Place a phyllo nest around the base of the cake and nestle robin’s egg candies inside.

Notes

• Different Toppings: You can use other types of candy eggs or edible flowers for a seasonal touch.
• Flavor Variations: Add lemon zest or almond extract for a unique twist.
• Make It Dairy-Free: Use dairy-free alternatives for half-and-half and buttercream.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American