Trader Vic's Paradise Coconut Cake
Flour 4 Cups
Sugar 4 Cups
Baking Soda 4 Teaspoons
Corn Starch 5 Table Spoons
Baking Powder 2 Teaspoons
Kosher Salt 2 Teaspoons
Buttermilk 2 Cups
Vegetable Oil 1 Cup
Room Temperature Eggs 4 Each
Vanilla Extract or Almond Extract 2 Teaspoons
Two Tea Bag, Earl Grey Tea. 2 Cups (hot
For icing:
Butter (room temp) 1 pound
Powdered Sugar 1 1/2 cups
Passionfruit Puree 3/4 Cup
Vanilla or almond Extract 1 Tabelspoon
Toasted Coconut or Toasted Almond to finish
Directions: Sift together the dry ingredients several times.
Mix together all the wet ingredients (add the hot tea last),
incorporate the wet ingredients into the dry ingredients until just combined.
Pour into 2" hotel pan, and Bake 320 degrees for 30 minutes
or until cake tester comes out dry. Pull out of oven and let cool before cutting.
For icing: use the paddle attachment and paddle butter till smooth,
add sugar and passionfruit puree, and mix until incorporated.
Coat cake and then coat with toasted coconut to finish, or toasted
almond to finish (if doing the almond cake.)