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  • Lucia Borzillo

One More Cake and Some Scones

Last week I said I wanted to make a Coconut Cake. Done!

I used my 6-inch baking pans to create a 3-layer coconut cake with coconut cream cheese frosting topped with coconut. I will add photos of the inside when we get there.

I used the recipe from Sally's Baking Addiction. The recipe calls for Cake Flour and canned coconut milk. I purchased these last week for the cake week challenge for St Jude's Hospital. I do not usually have either in my baking pantry. Made 1/2 the recipe and the layers looked really nice when I took them out of the oven. Probably should have taken a photo of that... Please check out the link above for the recipe. There is also a video and tips for baking this cake.

Anyway, the finished product looks pretty good. I was going to decorate the cake with blue and red colored coconut in honor of the 4th of July but at 10:30 pm I rethought the idea and decided it looked fine with just the plain coconut!

A big week for coconut at our house! I did not get to the store on my way home so I had no fruit to make something for breakfast. But there was the big bag of coconut!!!

Coconut Lemon Scones. I made these last summer. The recipe is from Two Peas & Their Pod. I did not add the glaze and toasted coconut to the baked scones. I figured we will be getting enough coconut and sugar when we dive into that cake!

This is my version of the original recipe. ( all I did was leave out the glaze directions!)


2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

Zest of 2 lemons

1/2 teaspoon salt

1/2 cup sweetened flake coconut

6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1 cup heavy cream plus 1 tablespoon, divided

1 tablespoon fresh lemon juice

3/4 teaspoon coconut extract

1/2 teaspoon vanilla extract

For the Lemon Glaze:


Preheat the oven to 400 degrees ˚.

Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt, and coconut.

Quickly cut in the butter, using your hands, two knives, or a pastry blender.

Mix until mixture resembles coarse meal, with a feel larger butter lumps.In a small bowl,

In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract.

Pour mixture over the ingredients and stir with a spatula until dough begins to form.

Don't overmix.

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball.

Form scones by patting the dough into a 3/4-inch thick circle.

Cut the scones into 8 triangles.

Place scones on prepared baking sheet.

Using a pastry brush, brush scones lightly with the additional heavy cream.

Bake scones for 15-18 minutes, or until scones are light brown.

Cool scones on a wire cooling rack.

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