Description: A delicate, moist layer cake coated in toasted coconut flakes, filled and topped with a creamy custard-like filling and a whipped cream or cream cheese layer. Finished with a swirl of custard and a signature blue gem-like topper for flair.
Ingredients:
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup full-fat coconut milk
- 1 cup sweetened shredded coconut, toasted
For the Cream Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the Custard Swirl Topping:
- 1 cup milk
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Coconut Coating:
- 2 cups sweetened shredded coconut, toasted
Preparation:
Step 1: Toast the Coconut:
Begin by toasting the shredded coconut. This step enhances the flavor and texture of the coconut, adding a delightful crunch to the cake. Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Place the baking sheet in the preheated oven and toast for 5–8 minutes. Be sure to stir the coconut occasionally to ensure even browning and prevent burning. The coconut is ready when it turns a beautiful golden brown color. Remove the baking sheet from the oven and set the toasted coconut aside to cool completely. The toasted coconut will be used for both the cake layers and the coconut coating.
Step 2: Make the Cake Layers:
Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you place the cake pans inside, leading to even baking. Grease and flour two 6-inch round cake pans. This prevents the cakes from sticking to the pans and allows for easy removal after baking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking combines these dry ingredients evenly, ensuring that the baking powder is well distributed, which will help the cake layers rise properly. In a separate, larger bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Cream the butter and sugar until the mixture is light and fluffy. This process incorporates air into the mixture, which is essential for creating a tender and airy cake. Add the eggs one at a time, mixing well after each addition. Incorporating the eggs gradually ensures that they are fully emulsified into the butter and sugar mixture, resulting in a smooth batter. Mix in the vanilla extract. Vanilla extract enhances the overall flavor of the cake. Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. This method prevents the batter from becoming overworked and ensures that the dry and wet ingredients are evenly incorporated. Fold in 1 cup of the toasted coconut. Folding gently incorporates the coconut without deflating the batter. Divide the batter evenly between the prepared cake pans. Use a spatula to spread the batter evenly in each pan, ensuring that the cake layers bake uniformly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness using a toothpick. Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes completely prevents them from breaking or crumbling when you assemble the cake.
Step 3: Prepare the Cream Filling:
In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture is smooth and creamy. Ensure that the cream cheese is softened to room temperature to prevent lumps from forming. In a separate bowl, whip the heavy cream until stiff peaks form. Use an electric mixer to whip the cream until it holds its shape. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract. Folding gently incorporates the whipped cream without deflating it, resulting in a light and airy filling. Cover the bowl with plastic wrap and chill the cream filling in the refrigerator for at least 30 minutes to allow it to firm up slightly.
Step 4: Make the Custard Swirl:
In a saucepan, whisk together the milk, granulated sugar, and cornstarch until smooth. This ensures that the cornstarch is fully dissolved and prevents lumps from forming. Whisk in the egg yolks until well combined. The egg yolks add richness and thickening to the custard. Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and comes to a simmer. Continue to cook for 1 minute more, stirring constantly, to ensure that the cornstarch is fully cooked. Remove the saucepan from the heat and stir in the vanilla extract and unsalted butter. The vanilla extract enhances the flavor, and the butter adds richness and shine to the custard. Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let the custard cool completely in the refrigerator before using it to assemble the cake.
Step 5: Assemble the Cake:
Once the cake layers, cream filling, and custard swirl are completely cooled, you can begin assembling the cake. Place one cake layer on a serving plate or cake stand. Spread a generous layer of the cream filling evenly over the top of the cake layer. Top with the second cake layer. Coat the entire cake with a thin layer of the cream filling to create a crumb coat. This helps to seal in any loose crumbs and provides a smooth surface for the coconut coating. Press the toasted coconut onto the sides and top of the cake, ensuring that it is evenly distributed. The toasted coconut adds a delightful texture and flavor to the cake. Pipe or swirl the cooled custard on top of the cake in a decorative pattern. You can use a piping bag or simply spoon the custard onto the cake and create swirls with a spatula. Chill the assembled cake in the refrigerator for at least 1 hour to allow the flavors to meld together and the filling to set. Before serving, garnish the cake with additional toasted coconut or other decorations, if desired.
Why You Will Love This Recipe
The Do Nothing Cake, or Texas Tornado Cake, is more than just a dessert; it’s an experience. This recipe is a labor of love, but the end result is worth every minute spent in the kitchen. The layers of moist, coconut-infused cake, the creamy, tangy filling, and the rich, velvety custard create a symphony of flavors and textures that will tantalize your taste buds.
What sets this cake apart is the combination of the familiar and the unexpected. The toasted coconut adds a delightful crunch, while the cream cheese filling provides a subtle tanginess that complements the sweetness of the cake. The custard swirl adds a touch of elegance and a burst of creamy richness that elevates the cake to a whole new level.
This cake is perfect for special occasions, celebrations, or simply when you want to treat yourself to something extraordinary. It’s a showstopper that will impress your friends and family and leave them wanting more.
Serving Suggestions:
Serve the Do Nothing Cake chilled, either as a dessert after a meal or as a centerpiece for a special occasion. A small scoop of vanilla ice cream or a dollop of whipped cream can be a perfect accompaniment. For an extra touch of elegance, garnish each slice with a sprig of mint or a fresh berry. Pair it with a cup of coffee or tea to balance the sweetness of the cake.
Tips:
- Ensure the butter and cream cheese are softened to room temperature for a smooth batter and filling.
- Toast the coconut carefully to avoid burning; watch it closely in the oven.
- Cool the cake layers completely before assembling to prevent the filling from melting.
- Cover the custard with plastic wrap while cooling to prevent a skin from forming.
- Chill the assembled cake for at least an hour to allow the flavors to meld together.
- For a richer flavor, use full-fat coconut milk in the cake layers.
- If you don’t have 6-inch cake pans, you can use 8-inch pans, but reduce the baking time by a few minutes.
- Customize the custard swirl with a drop of food coloring for a festive touch.
- For a chocolate version, add cocoa powder to the cake batter and a chocolate ganache to the top.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450
- Protein: 5g
- Sodium: 200mg
Conclusion
The Do Nothing Cake (Texas Tornado Cake) is a delightful and impressive dessert that combines the flavors of coconut, cream cheese, and custard in a moist and tender cake. While it requires multiple steps and components, the final product is well worth the effort. Whether you’re celebrating a special occasion or simply want to indulge in a delicious treat, this cake is sure to be a hit. With its beautiful appearance and irresistible taste, the Do Nothing Cake is a true showstopper that will leave a lasting impression on anyone who tries it. So, gather your ingredients, put on your apron, and get ready to create a masterpiece that will be the talk of the town!
Questions and Answers About This Recipe
Q1: Can I make this cake ahead of time?
A: Yes, you can make the cake layers, cream filling, and custard swirl ahead of time. Store them separately in the refrigerator and assemble the cake the day you plan to serve it. This can save you time and make the process less overwhelming.
Q2: Can I use a different type of milk?
A: While full-fat coconut milk is recommended for the cake layers, you can use regular milk or almond milk as a substitute. However, keep in mind that the flavor and texture of the cake may be slightly different. For the custard, whole milk is best for richness, but you can use 2% milk if needed.
Q3: What can I use if I don’t have cream cheese?
A: If you don’t have cream cheese, you can substitute it with mascarpone cheese or a combination of ricotta cheese and a tablespoon of lemon juice. These alternatives will provide a similar creamy texture and tangy flavor to the filling.
Q4: How do I prevent the cake layers from sticking to the pans?
A: To prevent the cake layers from sticking, grease and flour the cake pans thoroughly. You can also line the bottom of the pans with parchment paper for extra insurance. After baking, let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Q5: Can I freeze the Do Nothing Cake?
A: While you can freeze the cake, it’s best to freeze the cake layers separately before assembling. Wrap each layer tightly in plastic wrap and then in foil. The assembled cake can be frozen, but the texture of the cream filling and custard may change slightly after thawing. Thaw the cake in the refrigerator overnight before serving.
