{a royal baby shower + fluffy coconut cake}

I had the best time planning, designing and throwing my first baby shower ever last weekend.

I couldn’t think of anything more fun than celebrating in Royal style to welcome my sweet friend Lauren’s twin princesses into the world. Especially since we are practically neighbors to the expecting Middleton herself!

Helena and I co-hosted this little soiree complete with a sweets table of bellinis (sparkling elderflower water for mama, prosecco for the rest of us), oreo truffles in mini gold foil, sparkling princess crown sugar cookies, flaky palmiers and a Fluffy Tahitian Vanilla Coconut cake to top it all off. Even Liz came all the way from Amsterdam to join in the fun!   

Fancy some fluffy Tahitian Vanilla Coconut Cake? Me too.

Fluffy Tahitian Vanilla Cake

with a hint of Coconut

• 5 large egg whites (150 g), at room temperature
• 3/4 cup whole milk (177 ml), at room temperature
• 1/4 cup greek yogurt (60 ml), at room temperature
• 1-1/4 teaspoons (6 ml) pure Tahitian Vanilla extract
• 1 teaspoons (5 ml) pure Coconut extract
• 3 cups (345 g) cake flour, sifted
• 1-3/4 cups (350 g) sugar
• 1 tablespoon + 1 teaspoon (19.5 g) baking powder
• 3/4 teaspoon (5 g) salt
• 12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes

Whipped Coconut Frosting

• 3 sticks + 2 tablespoons (375 grams) unsalted butter, softened and cut into cubes
• 3 cups sifted (475 g) confectioners’ sugar (icing, powdered)
• 3 tablespoons (45 ml) milk
• 1 teaspoon (5ml) pure coconut extract
• 1 teaspoon (5 mL) pure vanilla extract
• pinch of salt <<don’t omit this!

• 2 cups (142g) shredded coconut for garnish

Instructions for the Cake

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, vanilla and coconut extract. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
5. Divide the batter in two, spreading it evenly with a knife. If you have a kitchen scale, weigh to ensure 2 even layers.
6. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Instructions for the Frosting

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
3. Best used right away.

Recipe slightly adapted from Sweetapolita

*quick youtube video to assemble/frost a basic cake can be found here - then just sprinkle with coconut!

Enjoy!

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