Coconut Cake

I am a big fan of coconut cake. A few years ago, my friend Kathleen gave me this recipe. It’s so good. This week I really wanted coconut cake, so I pulled this recipe out of the archives. Thought I’d share it with you as well.

(Oh…and check out my sister’s blog for the latest thing that Two Florida Girls are getting into!)

And…here’s the recipe…don’t judge me for the amount of butter in this cake! 🙂

Coconut Cake

3 sticks unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract*
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans. (I used Baker’s Joy spray, but the original recipe suggests: grease them, then line them with parchment paper. Grease them again and dust lightly with flour.)

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl, one at a time. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla extract* and mix well. The mixture might look curdled; don’t be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the two pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

1 pound cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract*
1 pound confectioners’ sugar, sifted
6 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla extract* on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).

To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.

Serve at room temperature. Store in refrigerator.

So pretty. So tasty.

*The original recipe calls for 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract for the cake & 3/4 tsp vanilla extract and 1/4 tsp almond extract for the frosting. I didn’t care for the taste the almond extract gave the cake and frosting, so I just used vanilla extract like I listed in the recipe above.


One Response to “Coconut Cake”

  1. kathleen Nugent Says:

    OMG, true story somehow you got deleted from my google reader and I had been thinking for the longest that you had just become a blog slacker until I noticed a tag back for this on my wordpress…stupid google reader! Anyway love this cake…such a perfect spring time dessert!!!

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