Delightful Coconut Upside Down Cake: A Timeless Vintage Recipe from The Cake Cook Book
There’s a special charm that comes with exploring vintage cookbooks, uncovering forgotten gems that stand the test of time. Today, we’re diving into one such treasure from The Cake Cook Book, a delightful find from Bonnie Slotnick Cookbooks in New York. This particular volume holds a unique place in my collection, not just for its practical recipes but for the sense of nostalgia and culinary adventure it inspires. It’s truly a testament to the enduring appeal of classic baking, offering recipes that are as relevant and delicious today as they were decades ago.
The original authors of this wonderful book, a pair of sisters, undoubtedly possessed a zest for life, infusing their recipes with joy and simplicity. While their styles might reflect a different era, their dedication to creating approachable yet utterly delicious cakes is truly inspiring. I often find myself admiring their productivity and purposeful approach to life, qualities that shine through in every page of this special cookbook. Bonnie Slotnick, the proprietor of the charming cookbook store where I discovered this gem, clearly shares a similar passion, as her collection of vintage cookbooks is always impeccably curated and well-preserved.
Remarkably, this cherished baking resource is still accessible to fellow enthusiasts, with copies available on Amazon at various price points, making it an affordable addition to any baker’s library. Discovering such well-preserved culinary history is always a treat, reminding us that great recipes never truly go out of style. The recipes within its pages are characterized by their practicality and adaptability, designed for a diverse range of occasions.
From elaborate celebrations to simple weeknight desserts, The Cake Cook Book has it all. The coconut upside down cake, for instance, perfectly fits the bill for a casual, yet impressive, weeknight treat. Interestingly, the authors themselves categorized this particular style of cake under the playful heading, “Cakes That Top Themselves and Somersault.” This clever description truly captures the essence of these fun and flavorful desserts, perfectly illustrating the authors’ appreciation for good times and ingenious baking techniques. It’s a clear indicator of their passion for making baking an enjoyable and accessible experience for everyone.
The Allure of the Inverted Coconut Cake: A Classic Tropical Delight
Let’s delve into the star of the show: the inverted coconut cake. This delightful dessert is a testament to clever baking, where the magic happens when the cake is flipped. The rich, caramelized topping of butter, brown sugar, and toasted coconut that you meticulously arrange at the bottom of the pan transforms into a glistening, flavorful crown once inverted. This specific recipe uses a luscious blend of coconut, brown sugar, and butter for its signature topping, promising a burst of tropical flavor and a wonderfully moist crumb.
While staying true to the vintage spirit of the original recipe, I’ve made a few minor updates to ensure foolproof results and enhance the flavor profile. To guarantee a perfect release and prevent any sticking, I recommend lining your metal cake pan with nonstick foil. This simple step provides an extra layer of insurance, ensuring that your beautifully caramelized topping remains intact when you flip the cake onto your serving platter. The original recipe also lacked salt, which is a crucial ingredient for balancing sweetness and enhancing overall flavor in baked goods. A small addition of salt makes a significant difference, bringing out the depth of the coconut and brown sugar.
Another important tip for this specific coconut cake: pay attention to your sour cream. The cake’s crumb derives its primary fat content from the egg and sour cream, as there’s no butter in the cake batter itself. For the best texture and flavor, it’s essential to use full-fat, regular sour cream. Avoid light or fat-free versions, as they won’t provide the richness and moisture needed for a truly exceptional cake. This seemingly small detail contributes immensely to the cake’s tender, delicate structure and its overall deliciousness. Using room temperature sour cream also helps it incorporate smoothly into the batter, ensuring a uniform and perfectly textured cake.
This inverted coconut cake is more than just a dessert; it’s a versatile treat that’s perfect for a variety of occasions. Its “nifty” nature makes it an ideal candidate for entertaining guests or simply enjoying a sweet moment with family. The tropical notes of coconut pair exquisitely with the season’s fresh berries, creating a vibrant and refreshing combination. I found that a simple garnish of caramel syrup not only added an elegant touch but also complemented the coconut and brown sugar flavors beautifully. While whipped cream is almost always a welcome addition to any dessert, I opted not to include it in the photo to allow the stunning caramelized coconut topping to truly shine. However, a dollop of fresh whipped cream or even a scoop of vanilla bean ice cream would elevate this cake to an even more luxurious experience. Imagine serving this on a warm summer evening, with a scoop of mango sorbet on the side – a truly unforgettable dessert experience.
The beauty of the inverted coconut cake lies in its effortless elegance. It requires minimal decorating, as its charm comes from the dramatic flip and the rustic, golden topping. This makes it an excellent choice for busy bakers who want to impress without spending hours on intricate frosting. It’s also a fantastic way to introduce a touch of tropical flair to your dessert repertoire, transporting your taste buds to a sunnier climate with every bite. Whether you’re a seasoned baker or just starting your culinary journey, this recipe offers a rewarding and incredibly delicious experience, promising a dessert that looks as good as it tastes.
This timeless recipe from The Cake Cook Book reminds us that classic techniques and quality ingredients are the foundation of truly memorable desserts. The simple act of combining basic elements to create something so wonderfully flavorful and visually appealing is a joy in itself. So, gather your ingredients, preheat your oven, and prepare to be charmed by the delightful simplicity and irresistible flavor of this classic coconut upside down cake. It’s a recipe that embodies the spirit of home baking – comforting, satisfying, and utterly delicious.
- Coconut Oil Peanut Butter Cookies
- Small Batch Double Chocolate Coconut Cookies
- Maple Coconut Chips Coconut Cream Pie
- Coconut Cream Muffins
- Small Batch Chocolate Chip Pecan Coconut Cookies
Recipe
Sybil Hancock’s Upside Down Coconut Cake
Anna
Pin Recipe
Ingredients
- 1 cup light brown sugar (200 grams)
- 1 large egg
- 1 teaspoon baking soda
- 1 cup room temperature sour cream, full fat (230 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cups cake flour, sifted after measuring (180 grams)
- 1 teaspoon baking powder
Topping:
- 2 tablespoons unsalted or salted butter, softened (28 grams)
- ½ cup light or dark brown sugar (100 grams)
- 1 cup sweetened flaked or unsweetened shredded coconut
Instructions
-
Preheat the oven to 325 degrees F. Line an 8-inch metal cake pan with nonstick foil or grease it very well with butter so that it will flip out. The foil is just insurance.
-
In a large mixing bowl, stir together the brown sugar and egg.
-
Dissolve the baking soda in the sour cream, then add that to the egg mixture. Beat with a hand-held mixer until well mixed. Beat in the salt and vanilla.
-
Sift together the flour and baking powder, then add to the batter in three parts, stirring until incorporated.
Coconut Upside Down Part
-
In a separate bowl, stir together the butter and brown sugar until thoroughly mixed, then add the coconut and stir until evenly incorporated. Spread the coconut mixture over the bottom of the pan.
-
Pour the batter over the coconut, spreading gently to the edges. Bake at 325F for 40 minutes or until cake is brown, set, and a toothpick inserted in the center comes out clean. Let cake cool completely, then carefully invert onto a serving tray. Peel away the foil. Serve with berries and whipped cream.
Notes