Bake Club Coconut Pancake Cake
Makes 1 6” or 3 mini layer cakes
¾ cup flour
⅔ cup shredded coconut, pulsed until fine in food processor (to yield ¼ cup)
6 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup coconut milk
3 tablespoons oil
1 recipe Bake Club Coconut Frosting, below
In a large bowl, whisk together dry ingredients until combined. Whisk in wet ingredients and mix until smooth.
Spray a griddle or nonstick skillet and warm it over medium heat. Pour 1 Tablespoon - ⅔ cup batter onto the griddle for each pancake. Cook until bubbles begin to appear on the top and the bottom has set and browned slightly, 1 to 2 minutes. Flip carefully with a spatula and cook the other side until golden brown, 1 minute. Set aside to cool.
Layer as many high as you please with large or small dollops of coconut frosting in between. Garnish with shredded coconut if you please.
Bake Club Coconut Frosting/Glaze
Makes 1 ½ cups
4 tablespoons butter
1 cup confectioner’s sugar
¼ cup coconut milk
In the bowl of a mixer, paddle together butter, confectioner’s sugar and salt until smooth. Stream in coconut milk and paddle until smooth. (Be careful, mixing coconut milk for too long, as it will separate,)
Taste, and add more confectioner’s sugar or coconut milk to your desired taste and consistency. More confectioner’s sugar = sweeter and thicker. More coconut milk = richer and looser.