At the request for something coconutty from my lab mates, and not wanting to think about it too hard I went straight to the good of standby and made coconut cupcakes. The recipe comes from my previous lamingtons to cupcakes post, here but with coconut buttercream. As usual, the coconut cupcake/cake/lamington recipe turned out wonderful. Exceptionally moist and just the right amount of coconut flavor (coming mainly from the coconut milk).
The buttercream on the other hand was ungodly sweet. I'm not sure how it happened but I think I've outgrown my sweet tooth a bit, at least with the intensely/extremely sweet items. With my own stuff at least, I just can't seem to handle it. Perhaps I'm being a bit too critical, but my usual buttercream is just a bit too sweet, even for me. Weird I know. The thing is, I'm not exactly sure how to make it less sweet, since all that's in it is butter, sugar, and cream. hmmmm. The other types of frosting I make seems to be less sweet and much more pleasant and although buttercream still is the reigning king of frostings as far as I'm concerned, mine needs to be taken down a notch or too. But perhaps there are still those of you out there that don't bat an eye at a mouthful of sugar. Maybe I'll get my insatiable sweet tooth back. Don't get me wrong, I still love the sweets, just not quite as sweet. At any rate, this cake recipe is wonderful and in some ways, perfect. I just have to work on the frosting if I don't want to put myself and my patrons in a diabetic coma. Self-imposed of course. They know what there getting themselves in to.
Photos by Collin Monda