It was my little brother’s 12th birthday recently! Back in April, he had requested the same blueberry chiffon cake after eating the one I made for my 19th birthday, but we had a life-changing moment when we were in Connecticut for my sister’s graduation at Yale.
I have yet to write about the brunch restaurant we were at, but we ordered a trio french toast plate, which contained a delicious vanilla cake soaked in three milks. This was the cake my brother decided he wanted instead.
I am a big supporter of putting your own twist on everything, and what better ingredient than my latest fruit/nut/seed obsession, coconut? Well, coconut flavor–not coconut shavings.
The cake was supposed to be a sponge cake, but my grandma wanted to handle the batter, and I think she may have overmixed it, so…the cake wasn’t as fluffy and soft as planned. But hey, teamwork is always good.
I replaced heavy cream with coconut cream, which added a LOT of coconut flavor to the cake.
I also halved the amount of condensed milk used in most recipes because my family doesn’t like things that are too sweet, but I plan to halve the amount once more next time because this cake was still too sweet for our taste.
It was torturous to have had to smell the cake while it baked for so long, but satisfying to pull it out of the oven to find a successfully baked creation.
…and a bit painful to have to stab my cake so many times. But the milk mixture has to soak in somehow, right? (Sidenote: that is my favorite oven mitten in the previous picture.)
Let’s just appreciate this. And my favorite cake tool ever (pale yellow, angled spatula).
(PSA: whoever denies the existence of foodporn is wrong, wrong, WRONG!)
I let the cake sit and soak some more for a couple of hours while we went out to my brother’s birthday dinner.
Then whipped up some cream and slapped it onto the cake. Very gently and kindly.
Paired it with lovely peaches (canned, sorry) and juicy blueberries (handpicked from Michigan).
And everybody was happy in the end–especially the birthday boy.