Cake, Dad, Desserts, Elaine Walker, Mom

Coconut Cake

Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 8.5-ounce can of sweetened cream of coconut, whisked to blend*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut, whisked to blend*
1 teaspoon vanilla extract

* like Coco López. It’s non-alcoholic but usually found in the liquor section of the grocery store.

Cake Directions
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. (If you don’t have 9″ pans, you can use 8″. Only fill them two-thirds full. Use the extra batter for cupcakes.)

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes for 9″ pans (or about 35 minutes for 8″ pans and about 25 minutes for cupcakes). Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting Directions
Make certain cream cheese and butter are room temperature before beginning. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Assemble Cake
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Chill for an hour before serving.