Caprial Pence's Brown Butter Coconut Cake
Monica whips up Caprial’s Brown Butter Coconut Cake. We can attest - it’s delicious! Yum!
Thanks to Caprial Pence, co-owner of Madison Kitchen, for an amazing evening of Baking with Sensational Strawberries. The James Beard Foundation award winning chef put together this yummy recipe for us. Watch Caprial whip it up on our YouTube channel!
Brown Butter Coconut Cake
Serves: 12
Ingredients:
¾ cup unsalted butter
1 1/2 cups brown sugar
1 teaspoon vanilla extract
3 eggs
¾ cup coconut milk with 2 tablespoons white vinegar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups toasted coconut (optional)
Roasted Strawberries
5 cups washed, hulled strawberries, cut in half or quarters if larger.
1/2 cup sugar
1/2 teaspoon vanilla extract
Greek Yogurt
2 cups Greek Yogurt
2 tablespoons sugar
dash of vanilla
Directions:
Preheat the oven 325 degrees.
Place the butter in a saucepan and cook until the butter begins to brown. Pour the butter into a bowl and allow to cool,add the sugar and vanilla and mix well. Add the eggs one at a time mixing well after each addition. Make sure to scrape the sides down well and often. Add coconut milk and mix well. Add the flour, baking powder, soda, and salt and mix well. Pour the batter into a well-greased and sugared 9 inch cake pan. Bake in the oven for about 30-40 minutes (start checking after about 30 minutes) until when pressed in the center it springs back slowly. Remove from the oven and cool for about 10 minutes. Then remove from the pan. Allow the cake to cool.
Preheat oven 425 degrees.
To prepare the roasted strawberries, preheat a heavy-duty sheet pan in a 425 degree oven for about 15 minutes. Toss the strawberries with sugar and vanilla. When the pan is hot pour the berries onto the pan and roast about 20 minutes until the liquid is thick and syrupy. Remove from the oven and allow to cool stirring often while the berries are cooling.
To finish the cake, split the cooled cake and set the top of the cake aside. Fill the center with the strawberries and top with the remaining layer of cake.
To serve, whisk the yogurt, sugar and vanilla. Top each slice of cake with yogurt sauce and serve.