Where do I begin. I had been contemplating what kind of cake to make for an upcoming Birthday. I definitely wanted a cake that incorporated fruit. First I thought of a lemon cake with rasberry filling and light whipped cream frosting, a strawberry cake with fresh strawberries…then I stumbled onto the thought of, dare I say it, Coconut. That oh-so-lovely, transports-you-to-the-beach, fruit. It’s a coconut, upon coconut, upon coconut of a cake. Luckily I already had most of the ingredients in the pantry. It’s a fairly simple cake. A coconut cake, with creamy, dreamy, coconut frosting and covered in flakes of scrumptious coconut.
Now, I have to say, you must be a fan of coconut to enjoy this cake. If not, then don’t bother. It is all about the coconut. The cake came out spongy and light, the frosting seemed fairly light, for a buttercream. I thought, ‘Oh, this should be a nice ‘light’ cake’. I was wrong! It is so rich and decadent that you can barely finish the last bite on the plate…although I managed to. And it was a big hit for the Birthday bash, smiles all around.
Hope yours turns out ‘Fabulously Sweet’!
FOR THE CAKE:
Makes two 8-inch layer cakes
5 egg whites
1/2 cup milk
1-2 tablespoons coconut flavoring or extract*
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
Cake Source: Completelydelicious.com
FOR THE FROSTING:
1 cup (2 sticks) unsalted butter, room temperature
6 oz. cream cheese
4 cups powdered sugar
1/2 cup un-sweetened coconut milk, room temperature
1 teaspoon coconut extract
1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Frosting Source (edited): Epicurious.com
Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans and line with parchment paper (The original recipe is for a triple layer cake, but I only have two 8-inch pans and so I adjusted the cooking time for two thicker layers instead of three thinner layers.)
Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and coconut flavoring and mix thoroughly. Set aside.
In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. Place in the freezer until ready to frost.
Using electric mixer, beat butter and cream cheese in large bowl until smooth. Add 1/2 sugar, 1/2 cup coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy. Store in an air-tight container until ready to use. When ready to decorate, let frosting sit and reach room temperature.
Frost the cooled cakes and cover with shredded coconut. Chill. Bring to room temperature before serving.