Cocobon Cake

Ingredients

  • (3) ½ cups cake flour
  • (1) tablespoon baking powder
  • (¾) teaspoon salt
  • (¾) cups (1 ½ sticks) unsalted butter, at room temperature
  • (1 ¾) cups granulated sugar
  • (4) large eggs, separated, at room temperature
  • (1) teaspoon vanilla
  • (1) teaspoon coconut extract
  • (1) 14 ounce can of light coconut milk
  • (¼) teaspoon cream of tartar

Directions

  1. Preheat oven to 350 degrees F. Butter and flour two 9” round pans and line the bottoms with parchment paper.
  2. Sift flour, baking powder, and salt into a large bowl.
  3. In another large bowl, use an electric mixer on medium and beat the butter until smooth. Gradually beat in the sugar until light and fluffy. Beat in the egg yolks one at a time. Stir in the vanilla and coconut extracts.
  4. With the mixer on low speed, add the dry ingredients to the butter mixture alternately with the coconut milk, beginning and ending with the dry ingredients. Beat just until combined.
  5. Using clean beaters and a large bowl, beat the egg whites with the cream of tartar until medium-firm peaks form.
  6. Stir 1/3 of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for about 30 minutes, or until a toothpick comes out clean. Transfer pans to wire rack and cool for 15 minutes. Run a small, sharp knife around the sides to to loosen the cakes and unmold them onto a rack. Peel the parchment. Let cool completely.

 

Cocobon Frosting

Ingredients

  • (10) ½ ounces cream cheese, at room temperature
  • (½) cup (1 stick) unsalted butter, at room temperature
  • (1) teaspoon vanilla
  • (1) teaspoon coconut extract
  • (5) cups powdered sugar, sifted
  • Pinch of salt
  • (1) 7 ounce package of sweetened shredded coconut

Directions

  1. In a large bowl, using an electric mixer, beat cream cheese and butter together until smooth.
  2. Beat in the vanilla and coconut extracts.
  3. Gradually beat in the powdered sugar, shredded coconut, and salt until well blended.

Makes: One 9” double layer cake
Serves: 12
Prep Time: 15 minutes
Bake Time: 30 minutes

About the Chef

Chef’s Name: Claudine Jonesrecipe2
Family Members: Husband – Evan; Daughter – Maggie; Son – Jack
Community of Residence: 92008
Hobbies/Interests: I was a home-based upscale dessert caterer for many years. I thoroughly enjoy baking, running, reading, and spending time at the beach with my family. I really adore running, and have run in a number of half marathons; I especially love the Carlsbad Half Marathon race.
Favorite Local Activity: I spend a lot of time working in our local schools. I get really energized working with the children and their families who attend our wonderful schools. In September of 2013,
I was appointed to be a school board member for the Carlsbad Unified School District. Public education is a passion of mine, and I think Carlsbad is very fortunate to have such talented kids and highly involved families.
I am also the secretary of Valley Middle School PTA, and I’m the vice president of legislation for the Carlsbad Unified Council of PTAs. I also serve on the board of the League of Women Voters of North County San Diego.
About the Recipe: I chose to share the cocobon cake recipe because it was one of the most popular baking requests I got when I was catering. The smell of this cake baking in our house is the most incredible experience. The kids can’t wait for it to cool down so they can get a bite.
About the Chef: I moved to California over two decades ago from Michigan and have lived in 92008 for over a decade. I graduated from Michigan State University and am a huge fan of their sports teams. Our whole family got a chance to attend the 100th Rose Bowl this year and watched our beloved Spartans win!