10/15/11

Coconut Cake

Coconut is one of my all time favorite things. Coconut happens to be my favorite candies, pie, and cake, so it was essential to find a wonderful coconut cake recipe. This cake is super moist with a wonderful buttery coconut flavor. So delicious!

Ingredients: 3/4 pound (3 sticks) butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions:
1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
2. In the bowl of an electric mixer cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. 3. 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. 4. Fold in the 4 ounces of coconut with a rubber spatula. 5. Pour the batter evenly into the 2 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. Allow the cake to cool a few minutes in the pans then turn out onto cooling racks to finish cooling. 6. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth. 7. To assemble, place 1 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.

7 comments:

  1. That looks yummy! One thing i'm trying to get my head around is how American recipes go by cup loads rather then actual weight, what size cup do you go buy or does it not really matter?

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  2. Your blog is really good

    Take a look at mine here!

    http://lottybetty.blogspot.com/

    LB x

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  3. Yummy! ♥.
    It looks great!
    I am tasty! :D.

    http://theworldbykejmy.blogspot.com/.
    Kejmy ♥.

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  4. Looks delicious! I'd love to make it cept i've been feeling lazy lately lol :pI love your recipe posts! I tried the taco casserole (with beef) and it was yum! :D

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  5. i love everything coconut... YUM!!!!

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  6. wow it looks like a cloud. yum! wish i had the time and patience to bake :)

    http://themashedup.blogspot.com/
    Lydz xX

    ReplyDelete

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