#44, Devil’s Food Cake with Seven-Minute Icing and Coconut

This is the same recipe Allysa’s family has made for every birthday since the beginning of time, and the same cake we served at the bakery—but a different icing and the coconut garnish give it a whole new taste.

RECIPE LINK

I promised to bake a birthday cake for three of my students whose birthday’s are in November. I told them to choose any Magnolia Bakery recipe that I had not yet cooked and that I would make it for them. They chose Devil’s Food Cake. I chose the version in the book with the seven-minute icing and coconut.

Helas! This is all that is left

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of this

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But, it started like this..

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and then turned into this

camoji (1)

which folded into this…..

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then lastly to this (see below)

camoji (2)

MY CUP OVERFLOWETHED: The recipe called for three 9 x 2 inch cake pans. As I poured the batter in, I thought that the pans were too full and that a fourth pan could have been used. I was right. The cakes rose and poured over the sides of the pans – not disastrously. When a cake overflows the pan, the cake is actually pulled back down and flattened a bit. I was worried that the cake would not cook correctly throughout and there was a fear that the edges would burn. These fears did not come true. I just trimmed the droopy edges off and all was fine.

CONFETTI COCONUT: Dried, sweetened coconut is not available in Doha; at least I have never found it. Family Foods has freshly shredded coconut available sometimes. (Request at the vegetable weigh stations.) I recently found frozen, unsweetened coconut at Mega Mart. I toasted the shredded coconut in the oven (5 minutes under low broil). I didn’t try to sweeten it because the icing was already SO sweet. I had FUN throwing the coconut onto the iced cake. It turned out rather well.

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