It's Nearly Easter

And that means, it is time for Coconut Jellybean Cake!

Sounds ghastly, doesn't it?

Actually, it is rather good, if a bit rich.  Perfect for the Easter indulgence gluttonous feasting, with a good strong cup of coffee for a chaser.  You aren't required to eat the jellybeans, but they make cute decorations on top of this white and fuzzy cake.  (I personally only eat the red ones, and probably not on this cake.  I prefer my jellybeans unadulturated--mmm, sugar-licious)

I used a coconut cake recipe from my favorite bundt cookbook, Bundt Cake Bliss by Susanna Short, and adapted it for what I had on hand and what sounded good to me.  This means, in part, that I added a bunch more coconut and coconut extract than what the original recipes called for.  I also threw caution to the winds and used cream instead of milk or half-and-half.  I think the final product is going to be heavenly!

Coconut Jellybean Cake

For the cake, you'll need:  three eggs, 1 teaspoon vanilla extract, 1 teaspoon coconut extract, 1 cup sugar, 2 cups cake flour, 1 Tablespoon baking powder, 1/2 teaspoon salt, 12 Tablespoons butter, 1/2 cup cream, and 1/2 cup coconut flakes.

Beat together the butter and sugar until creamed, then beat in the extracts.  Beat in the eggs one at a time.  Add the flour, baking powder, and salt., then add the coconut flakes.  Add the cream a little at a time until incorporated, then beat on high for 3 minutes until batter is somewhat "fluffy".  Pour into a well-buttered and floured bundt pan, and bake for 45-50 minutes at 350 degrees.  Cool ten minutes in the pan, then tip out onto a rack to cool completely.

For the icing, you'll need: 2 cups of confectioners sugar, 10 tablespoons of butter, 1/2 teaspoon coconut extract, 2/3 cup coconut flakes, and four Tablespoons of cream.  Soften the butter at room temperature, and then beat it smooth on medium speed.  Add the sugar a little at a time (about 1/2 cup at a go), beating until smooth after each addition.  Add the extract.  Then, add the cream and increase speed to high.  Beat for 4 minutes, until icing is extremely light and fluffy.  Fold in 2/3 cup coconut flakes.  Spread onto cooled cake, and decorate with jellybeans as desired.