The Famous Southern Dessert
If you have ever been to Charleston, South Carolina, you might have heard of Peninsula Grill. This iconic restaurant is known for its exquisite cuisine and, in particular, its famous coconut cake. The Peninsula Grill coconut cake has become a staple in the Southern dessert scene and is loved by locals and tourists alike. Fortunately, you don’t have to travel all the way to Charleston to enjoy this delectable treat. In this article, we will share with you the coveted Peninsula Grill coconut cake recipe so you can recreate this masterpiece in the comfort of your own kitchen.
The Secret Ingredient
What makes the Peninsula Grill coconut cake so special? One word: coconut. This cake is packed with the tropical flavor of coconut in every bite. From the moist coconut-infused cake layers to the creamy coconut frosting, this dessert is a coconut lover’s dream come true. The secret to achieving the perfect coconut flavor lies in using high-quality coconut milk and shredded coconut. Be sure to use unsweetened coconut for a more authentic taste.
The Cake Layers
To make the cake layers, you will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and coconut milk. Start by preheating your oven to 350°F (175°C) and greasing three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
The Coconut Frosting
While the cake layers are cooling, it’s time to prepare the coconut frosting. You will need unsalted butter, cream cheese, powdered sugar, vanilla extract, coconut extract, and shredded coconut. In a large bowl, beat the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and coconut extract, mixing well after each addition. Continue beating until the frosting is light and fluffy. Gently fold in the shredded coconut.
Assembling the Cake
Once the cake layers have cooled and the frosting is ready, it’s time to assemble the cake. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers, spreading frosting between each layer and on the sides and top of the cake. For an extra touch, lightly press shredded coconut onto the sides of the cake. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve chilled and enjoy a slice of tropical heaven!
Conclusion
The Peninsula Grill coconut cake is truly a dessert masterpiece. With its moist coconut-infused layers and creamy coconut frosting, it’s no wonder this cake has become a Southern favorite. By following this recipe, you can recreate the magic of Peninsula Grill’s coconut cake in your own kitchen. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. So go ahead, gather your ingredients, and get ready to savor the irresistible taste of the Peninsula Grill coconut cake.