This cake is simple, rustic, and summery—perfect for accompanying fresh, local berries or peaches. It is quick enough to make for a last-minute occasion, and is easily scaled up or down, depending on how many you are serving. The 85 pastry flour gives the cake a nice structure and subtle flavor that works well with the nuttiness of the coconut.

Adapted from Odette Williams’ Simple Cake

Yields: 12 cupcakes, 2-6” layers, or 1-8” layer

For cake:

130g 85 Pastry flour

150g granulated sugar

1 tsp. baking powder

¼ tsp. salt

70g shredded coconut

2 eggs

1 Tb. vanilla extract

140g (2/3 cup) coconut milk from a can

90g (1/2 cup) coconut oil, melted

Preheat oven to 350°F. Place 12 liners in a cupcake pan, or grease layer cake pan(s), preferably also lining bottoms with parchment and greasing again.

Whisk together flour, sugar, baking powder, and salt in large bowl. Stir in coconut.

Whisk together eggs, vanilla, and coconut milk in medium bowl.

Stir wet ingredients into dries until smooth, then stir in coconut oil until well combined.

Evenly divide batter between prepared pans (cupcake cups will be about 2/3 full).

Bake cupcakes for about 18-20 minutes, cakes for 25-30, or until they test done or spring back when touched.

Cool fully before frosting, or make ahead and store, well-wrapped, in the freezer for up to a couple of weeks.

For frosting:

2 sticks (226g) butter, at room temperature

360g (3 cups) powdered sugar

1 Tb. vanilla extract

40g (¼ cup) sour cream

Optional:

¼ tsp. almond extract or pinch of lemon zest, if additional flavor is desired

Toasted, flaked coconut, edible flowers, and/or fresh fruit to garnish

Using an electric mixer, beat butter in a large bowl until fluffy. Add powdered sugar in three increments, mixing until smooth each time, while scraping down sides frequently. Add vanilla extract and mix on high for a few minutes, until very fluffy. Mix in sour cream on low, then whip again until smooth. Pipe or spread on finished cakes as desired. Refrigerate until serving, but bring back to room temperature to eat.

Quick Coconut Cake with Sour Cream Frosting