Hello, Sophia here from the P+P team! I have a penchant for pretty, colorful things, and no area of my life is exempt from a little styling, especially food! I come from a long line of great cooks and collectors...growing up I spent a lot of time making a mess with my mom in the kitchen, or trailing her through an antiques market. My love for creativity (and the allure of never again facing a math problem) brought me to the Savannah College of Art and Design where I studied writing and drawing. I've since stuck around town (our local restaurant and thrifting scene might have something to do with my extended stay!). I just adore setting a table with eclectic pieces to enjoy yummy treats (whether it's dinner for 12 or breakfast for one!), and couldn't be more thrilled to share some of those inspired moments with our community!

We all happen to have a sweet tooth here at P+P, and we’re so excited to kick off a new entertaining series with our go-to coconut cake recipe, adapted from the legendary Silver Palate Cookbook! This classic confection gets a fresh boost of flavor thanks to Daysie’s Coconut Almond syrup, a delicious new ‘not-so-simple-syrup’ brand founded by our friend Tara Pate! We had the pleasure of meeting Tara at our Creative Club weekend in Charleston last summer just before she launched the company, and now we’re delighted to have Daysie in our own kitchens! Each of the syrups are amazing in coffees + cocktails, and we’ve also been using them as a low-fuss, highly-delicious alternative for homemade cake soaking syrup! Soaks are a bakery secret for infusing cakes with extra flavor and locking in moisture. I used to whip up my own scented syrups, but these days I’m happy to streamline the process and leave it to the experts at Daysie! This cake would be the perfect centerpiece at upcoming birthday celebrations, a spring picnic or your Easter table! Love to set a beautiful table but can’t be bothered to bake? Channel your creativity into your tablescape and then snap up a treat from your favorite local bakery or simply have one delivered right to your door (we’re eyeing this 7-layer caramel cake and this carrot marshmallow crackle cake!).

bamboo flatware / favorite placemats / block print napkins /vintage embroidered cocktail napkins / vintage demitasse / vintage sugar bowls

Coconut Cake recipe

(adapted from the Silver Palate Cookbook)

For the cake:

2 cups granulated sugar

4 eggs

1 cup vegetable oil, olive oil or melted coconut oil

1 cup dry white wine

2 1/2 cups all-purpose flour

1/2 teaspoons salt

2 1/4 teaspoons of baking powder

1 teaspoon vanilla extract

Frosting and assembly:

8 ounces cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

3 cups confectioner’s (powdered) sugar

1 teaspoon vanilla extract

3-4 cups unsweetened coconut flakes

1 tablespoon + 1/4 cup Daysie Coconut Almond Syrup, divided

(Special equipment needed: pastry brush + offset spatula)

Bake the cake:

Preheat the oven to 350 degrees F. Grease and flour (or grease + parchment line) two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed. Add oil, wine, flour, salt, baking power and vanilla; beat for 1 minute.
Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from the sides of the pan and a knife inserted in the center comes out clean. Be sure to rotate the pans after 15 minutes in the oven to ensure even baking.
After removing from the oven, let cakes cool in pans for 5 minutes. Then, turn them out onto a wire rack and let cool at room temperature for at least two hours before frosting.

Make the frosting and assemble:

Once the cake layers have fully cooled, cream together cream cheese and butter in a mixing bowl with an electric mixer until fully combined, light and fluffy.
Slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
Mix in vanilla extract and 1 tablespoon of Daysie Coconut Almond Syrup. (The other 1/4 cup of syrup will be used for the soak!).
Place a generous spoonful of frosting on to your cake stand or plate (this will help anchor the cake and make frosting easier!), and then place one cake layer on top, lightly pressing down to secure it to the frosting.
Pour 1/4 cup Daysie Coconut Almond syrup into a small liquid measuring cup or ramekin, and use the pastry brush to apply about ~2 tablespoons of syrup to the top of the cake layer.
Using an offset spatula, spread a generous ~1/2 cup of frosting over the cake, making sure the frosting covers evenly edge to edge (it can even peek over!).
Place the second cake layer on top and brush with the remaining syrup.
Continue using the offset spatula to frost the top and sides of the cake (no need for perfectly smooth frosting here, as the whole cake will be covered with coconut flakes!).
Sprinkle an even layer of coconut flakes over the top of the cake, and then cover the sides. (I like to hover one hand at the side of the cake and sprinkle flakes downward with my other, using that same hovering hand to gently press flakes onto the side. If you’re a messy baker like me, your work surface will like get a shower of excess coconut, that’s okay!).
Run a folded paper towel along the edge of the cake plate or stand to wipe up any stray coconut flakes or frosting.
Chill in the fridge for at least one hour before serving (allowing extra time for the flavors to meld, this cake happens to be really delicious cold!)
Leftovers (if you can manage not to demolish in one go!) will keep chilled in the fridge for a few days. Try a slice paired with coffee for a lovely afternoon pick-me-up!