Pastry Chef Caroline Schiff’s 1-layer Gage & Tollner Coconut Cake
We know this coconut-lime cake takes 50 minutes to cook, but it’s a cinch to whip in just 20 minutes. Pop it in the oven and get to work on your cocktails! The Very Famous Gage and Tollner 11-layer coconut-lime dessert cake is yours in simplified form! Executive Pastry Chef Caroline Schiff has pared down the steps into a single layer snacking cake that can be topped multiple ways.
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Ingredients
Ingredients
| 2 cups all purpose flour |
| 1/4 tsp baking soda |
| 1/2 tsp baking powder |
| 1/2 tsp kosher salt |
| 2 large eggs |
| 1 1/2 cup granulated sugar |
| 1 zest lime or your favorite citrus |
| 1/2 tsp vanilla extract |
| 3/4 cup canola oil or olive oil or grapeseed oil |
| 1 cup canned full fat coconut milk |
Pastry Chef Caroline Schiff’s 1-layer Gage & Tollner Coconut Cake Directions
Heat the oven to 325 degrees F, and lightly grease an 8 inch round cake pan. Line the pan with a circle of parchment paper and set aside. Sift the flour, baking soda, baking powder and salt together in a mixing bowl and set aside. In another bowl, combine the eggs, sugar, zest and vanilla. Whisk vigorously until the mixture is light and fluffy. About 3 minutes. Add the oil in three additions, whisking vigorously to incorporate and fully emulsify each time. Once all the oil is added, add half the dry ingredients and gently whisk to combine. Add all the coconut milk, switch to a spatula and fold it through the batter. Add the remaining dry ingredients and gently fold to incorporate. Add the coconut flakes and fold through. Transfer the batter to the prepared pan, and transfer to the oven. Bake until golden and a toothpick or cake tester in the center comes out clean, 50 to 55 minutes. Allow the cake to cool in the pan before unmolding on a serving platter. When the cake has cooled, slice and serve with whipped cream and sprinkled toasted coconut flakes as a garnish. This cake also pairs so well with seasonal fruits.
Recipe notes
To make a whipped cream for topping, I use an immersion blender in a quart container or tall glass, whipping it to the desired consistency. Feel free to whip your cream any way you like it! This cake is quite sweet, so I don’t add any sugar, but it’s up to you!
