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Coconut Cake

Ingredients 

FOR THE CAKE:

  • 4 large eggs (separated)
  • 1 cup butter softened
  • 1 3/4 cup granulated sugar
  • 3 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 cup milk (2% or whole milk)
  • 1 cup grated coconut (sweetened)
  • 1 teaspoon vanilla

FOR THE COCONUT BUTTERCREAM:

  • 1 1/2 cups butter at room temperature
  • 2 teaspoons coconut extract
  • 6 cups powdered sugar
  • 1/4 cup heavy cream*
  • 1 cup shredded coconut

Instructions 

MAKE THE CAKE:

  • Preheat oven to 350 degrees.
  • In the bowl of a stand mixer, beat the egg whites only using the whisk attachment on medium-high speed until the eggs are frothed and hold stiff peaks. 
  • Transfer the eggs to a separate bowl.
  • In the same stand mixer bowl using the beater blade attachment, cream the butter and sugar.
  • Add the egg yolks and continue to beat.
  • In a medium bowl, whisk together the cake flour, salt and baking powder.
  • Add the dry ingredients alternately with the milk and vanilla extract, beating thoroughly after each addition. Scrape the sides of the bowl as needed.
  • Gently fold in the coconut and stiffly beaten egg whites until the egg whites are completely incorporated.
  • Grease and flour two 9″ round cake pans.
  • Divide the batter equally between the two cake pans.
  • Bake at 350 degrees for 30 minutes or until the center of the cake bounces back when you touch it.
  • Cool for 10 minutes then turn the cakes out onto a wire rack to cool completely.

MAKE THE COCONUT BUTTERCREAM:

  • In the bowl of a stand mixer, beat the butter for 1-2 minutes until it is almost white in appearance.
  • Add in the coconut extract and mix again.
  • Add the powdered sugar, 1 cup at a time, alternating with the heavy cream and mixing well as you go. Add in enough heavy cream to get a good spreading or piping consistency.
  • Mix in the shredded coconut just until combined.

ASSEMBLE THE CAKE:

  • Place one cake layer on a cake plate. Frost the top.
  • Place the second cake layer on top of the frosted cake.
  • Cover the sides and top of the cake with the coconut buttercream.
  • Decorate with additional coconut if desired. Be sure to do this before the frosting sets.
  • Store at room temperature until serving. Store leftovers in a airtight container in the refrigerator.

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