Southern Coconut Cake

I've been on a cake kick lately. Sometimes I go through baking phases and focus on one type of dessert, like cookies or cupcake, etc. For the last month, it's been cake. I rounded out my cake swing with this delicious coconut cake and it definitely filled my craving. Layers of moist coconut cake are filled with coconut cream and topped with a real cream cheese buttercream frosting and piled with flaked coconut. Divine!

I made this cake for a little family party we had at our house for my little girl. Since it's a fairly sophisticated cake, I piped some pink and purple flowers on it in honor of the pint-sized birthday girl.



I used two 8x8 round pans for the cake. After they cooled, I cut each cake in half crosswise to make four layers. With the extra coconut milk leftover from the cake batter, I made a coconut whipped cream filling that I used for the top and bottom layers. The middle layer got a generous crowning of extra buttercream frosting.

After all the layers are filled and stacked they get a generous coating of frosting and coconut.

It's hard to see in the photo below, but I sprinkled silver sanding sugar on top of the coconut to give it a pretty sparkle. This cake would be gorgeous with or without piping and decorations.

Everyone loved this cake! It's moist and rich and bursting with coconut flavor. The frosting is just amazing( a lot of work, but worth it). You have to try this cake.

Slice * Smile * Enjoy

Southern Coconut Cake

From Sky High Irresistible Triple-Layer Cakes

Inspired by Completelydelicious.com

Makes one 8-inch layered cake

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

1 1/2 cups sweetened flaked coconut

For the Cream Cheese Buttercream Frosting:

12 ounces cream cheese, slightly chilled

1/2 cup plus 6 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

2 teaspoons vanilla extract

1 cup granulated sugar

1/4 cup water

3 egg whites

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.

To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

Frost the cooled cakes and cover with shredded coconut.

* For the coconut whipped cream filling I whipped one cup of chilled heavy whipping cream until soft peaks formed and then added the remaining coconut milk leftover from the cake batter, 1/4 tsp coconut extract and a couple tablespoons of powdered sugar. I whipped this mixture until stiff and frosted the bottom and top layers of the cake.