My baby boy turned one this weekend.  For me, it is a time of both sadness at him getting big so quickly, and relief that the older he gets, the more things he can do for himself (like walk, and wipe his own butt.)

Charlie’s big 0-1 bash was dinosaur themed this year.  I did an assortment of chocolate and white cake cupcakes.  The chocolate was simple- double fudge cake with fudge frosting.  The white was a little more creative.  An easy, homemade white cake with a coconut cream frosting.

In general, I am not a fan of coconut.  I think it’s the texture.  But, I am a fan of the creme de coco (coconut cream) that goes into things like pina coladas.  This light, fluffy frosting has the perfect balance of coconut, and was really truly delicious.

The white cake was so much better than something out of a box.  The butter inside made the edges sweet and just a little crispy.  The closest I can come to describing the taste of the cake is that it tasted like a sugar cookie.  It really did.

Enjoy.

Perfect White Cake:

(makes 12 cupcakes or 1 (9 inch) cake)

Ingredients:
1 cup granulated sugar
1/2 cup butter (room temperature)
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 cup milk

Directions:
Preheat oven to 350°.  If you are making a cake, grease and flour the pan.  If you are making cupcakes, line your cupcake tin with liners.

Cream together the sugar and the butter.  Add eggs, one at a time,beating after each addition, then stir in vanilla.  Add flour, baking powder, and salt, and mix well.  Add milk last, and mix until batter is smooth.  Pour into prepared pan.

Bake cake for 30-40 minutes.  Bake cupcakes for 20-25 minutes. Until toothpick inserted into the center comes out clean.  Cool completely before frosting.

Coconut Cream Frosting:

Ingredients:
1 cup room temperature butter
1 tsp vanilla extract
4 cups powdered sugar
pinch of salt
5-6 tsp creme de coconut (found in the aisle with alcohol mixers, in a can)

Directions:
Cream together butter and vanilla.  Add powdered sugar, one cup at a time, and beat until smooth.  Add salt.  Add creme de coconut one tablespoon at a time until reaching desired consistency.  Enjoy!