Coconut Cake with Rose Petals

Ingredients

For the Coconut Cake

8oz (2 sticks) Unsalted Butter – at room temperature

1 cup Sugar

4 Large Eggs – at room temperature

1 Tsp Pure Vanilla Extract

1 Tbsp Rose Water

1 1/2  cups Flour

3/4 cup Pistachio – ground, plus 16 halve Pistachios for decoration

1 1/2 Tsp Baking powder

Pinch of Salt

1 cup Yogurt

Zest of 1 Orange

1 cup Coconut – sweetened and shredded

For the frosting:

8 oz Whipped Cream Cheese – at room temperature

4 oz (1 stick) Unsalted Butter – at room temperature

2 1/2 cups Sugar

1/2 Tsp Pure Vanilla Extract

1 Tsp Rose Water

1 1/2 cups Coconut  – shredded

 

Instructions

For the Coconut Cake

Preheat oven to 350 degree Fahrenheit.

Grease with butter a 9 inch round baking pan with removable bottom. Fit a piece of round parchment paper on bottom of the pan and grease again and dust the whole pan with flour.

In a large mixing bowl beat together butter and sugar until becomes nice creamy. Add the eggs one by one and continue to beat on medium high.

Add vanilla extract and rose water.

Add the yogurt and continue to beat on low until well combined.

In a medium bowl sift in the flour with the baking powder and salt. Stir in the ground pistachio and slowly add to the sugar mixture.

With a spatula stir in the orange zest and the coconut.

Bake 35 to 40 minutes or until toothpick tester comes out clean. Set aside to cool.

For the frosting:

In a large mixer blend together the cream cheese, butter and sugar. Slowly add the vanilla and rose water.

Spread the frosting evenly over the cake. Sprinkle the shredded coconut over the cake.

Decorate with the sugared rose petals by lightly pressing them on the cake. Additionally, we added a few more ala natural petals and the pistachio halves to the top.

Food & Wine Pairing: Riverbench Cork Jumper Demi Sec 2011, Santa Barbara County, California. This sparkling wine has a touch of sweetness that makes it ideal for enjoying with desserts, like a light cake or with cheeses. Aromas of freshly baking brioche and citrus on the nose. Floral flavors like a field of wild flowers in summer. It is the Kristen Dunst of wines with its effervescent personality and indulgent flavors.

You can also enjoy this dessert with a Sofia Blanc de Blanc from the Francis Ford Coppola Winery with flavors of summer citrus and sweet honeysuckle. This wine is named after Coppola’s daughter, who directed the movie Marie Antoinette.

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