COCONUT CAKE FOR GRETCHEN

They called me on Thursday to tell me that my friend, Gretchen Huffsmith, was leaving the hospital and going into hospice care. Gretchen had been fighting pancreatic cancer for almost two years so we all knew what that meant.

I thought of Gretchen on and off all weekend long. I remember the first time I saw her coming out of the kitchen at Honey Hill, the bed & breakfast she operated with her wife, Cheryl. Gretchen was tall with a wide smile and a gentle manner. Her short hair lay in wispy blonde curls on top of her head. I don’t know of anyone who didn’t love Gretchen from the start.

Gretchen believed in inspiration. Her Facebook feed with its messages of encouragement and kindness became a morning ritual for me. She was there for me when I needed help, thoughtfully checking in from now and then, making me feel secure and supported. She did this while her own life was being consumed by the cancer that took her from us.

For some reason, over the weekend, whenever I thought of Gretchen I thought of the Coconut Cake I had eaten at The Blackbird Restaurant in Asheville. The two became linked in my mind. Both tall and commanding of attention without demanding it, frosted with little curls, inspiring and sweet inside without being cloying. At first, I thought I would try to recreate the cake but then I realized that, like Gretchen, there could be nothing better than the original.

So I wrote to the restaurant and they sent me the recipe. And this weekend I made the Blackbird Coconut Cake for Gretchen.

You can read about that below but first read this (please):

Help Gretchen’s Family: Gretchen’s medical bills have left a crippling debt for her family. To help pay these bills I am pledging to donate $10 (up to $1,000) for every person who makes this ( or any) coconut cake or purchases a slice at the Blackbird Restaurant from now until May 31, 2018. Take a picture, tag me on Instagram @awomancooks and use the hashtag #coconutcakeforgretchen. And as a sweetener, For the 101st person to do so, I will donate an additional $1,000.

If you would like to donate to help pay Gretchen’s medical bills, you can do so at
https://www.gofundme.com/helpgretchenwithmedicalbills

On to the cake!

I made the cake over the space of two days. The filling at least needs to be made the day before so it has time to cool, but I  also find that baking the cake the day before gives it time to cool completely and set which, in turn, makes for easier assembly.

Cream your butter and sugar together until it is really light and fluffy. If you have a stand mixer you can set a timer for five minutes and let the mixer do the work while you assemble the other ingredients.

It makes a very stiff batter so you will need to spread it in your cake pans. Truthfully I was a little dubious but it turned out fine.

While the cake is baking, make the filling. Be sure to cook it over a low heat and stir constantly after you add the cornstarch mixture. It should thicken up nicely and will get even thicker as it cools.

You will see it begin to thicken as you stir it

When you are ready to assemble the cake, make the frosting. Again, you can let the mixer do the work. Cream the butter and cream cheese together until it is smooth and almost white then mix in the vanilla, sugar and coconut.

To assemble the cake:

Start by spreading the filling thickly over each layer. Because this cake is all about the filling!

A thick layer of filling is part of what makes this cake stand out

Once you have the layers assembled you can put it in the fridge for a half an hour to set or you can just go ahead and spread on the frosting. Again, be generous.

And there you have it:   a decadent cake, filled with flavor which will make any occasion joyous.

Now get to it and let’s help Gretchen!

Print

BLACKBIRD COCONUT CAKE FOR GRETCHEN

Ingredients

For The Cake

• 4 ½ cups flour
• 1 ½ tbsp baking powder
• ¾ tsp salt
• 1 lb butter softened
• 3 cups sugar
• 6 eggs
• 1 ½ tbsp vanilla
• 1 tbsp coconut extract
• 1 cup heavy cream
• ½ cup sour cream

Cake Filling

• 3 ½ cups heavy cream
• 1 1/3 cups butter
• 2 cups sugar
• 3 heaping tbsp cornstarch
• 1 tsp vanilla
• 2-3 tbsp cold water
• 6 cups shredded coconut

Coconut Cream Cheese Frosting

• 1/3 lb butter softened
• 20 ounces cream cheese room temperature
• ½ tsp vanilla
• 1 ½ lb confectioners sugar 6 cups
• 3 cups shredded coconut

Instructions

For the Cake

1. Preheat the oven to 350 degrees
2. Butter and flour three 9” cake pans
3. Whisk together flour, baking powder and salt in a bowl
4. In a separate bowl cream together the butter and sugar until very light and fluffy
5. Add eggs, one at a time, beating well after each egg is added
6. Add the vanilla and coconut extract and combine
7. Add the cream and sour cream in thirds alternating with the dry ingredients and mix gently.
8. Pour into the prepared pans and bake 20-25 minutes until a toothpick inserted into the center comes out clean.
9. Cool completely on a wire rack before filling and frosting.

Cake Filling

1. Heat cream, butter and sugar over medium-low heat until dissolved
2. In a small bowl make a slurry (paste) with the cornstarch, vanilla and water
3. Whisk the cornstarch mixture into the cream and butter mixture and bring to a boil.
4. Boil gently , stirring, until thick.
5. Remove from the heat and stir in the coconut.
6. Chill overnight

Coconut Cream Cheese Frosting

1. Beat butter and cream cheese together until smoot.
2. Add vanilla and mix well
3. Add the confectioners’ sugar in batches, blending until smooth.
4. Stir in the coconut by hand

Assemble the cake and enjoy!