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Recipe from: favfamilyrecipes Image Credit: Elise |
Coconut
Cream Cake with Coconut Cream Cheese Frosting
“Please, don’t take my word for it. If
you love coconut, you need to make this cake.” Elise
Ingredients:
Coconut
cream cake:
Wet
Ingredients:
1 c. butter,
softened
1 3/4 c.
white sugar
1 c. cream of
coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at
your grocery store)
4 large eggs
Dry
Ingredients:
2 1/2 c.
flour
1 tsp. baking
powder
1/2 tsp.
baking soda
1/2 tsp. salt
Additional
ingredients:
1 c.
buttermilk
1 tsp.
coconut extract
Coconut
cream cheese frosting:
1/2 c.
butter, softened
8 oz. block
cream cheese, softened
1 tsp.
coconut extract
1 bag
powdered sugar
Milk (as
needed)
Toasted
Coconut* (see below)
Instructions:
For
the Cake:
Separate eggs,
set whites aside.
Beat wet
ingredients together including egg yolks until fluffy. Sift dry ingredients
together and
stir well.
Add dry
ingredients to wet using mixer on low speed alternating with buttermilk/extract
mixture.
In a clean
bowl, beat egg whites with a pinch of salt until stiff.
Fold egg
whites into batter.
Bake at
275-degrees in two 9-inch pans (sprayed with baking spray and floured or what
works
BEST is lining the bottom and sides of the pan with parchment paper) for
about 90 minutes (it
seems they finish much nicer in the lower heat).
After about 60 minutes, do the "toothpick
test", repeating every 5-10 min or so until the
toothpick comes out clean.
After cake is out of the oven and transferred
to parchment paper or a cooling rack, poke each
cake with a few holes (making
sure not to poke all the way through) and drizzle remaining
coconut cream over
(about 1/2 c. total).
This is
optional and just keeps the cake extra moist.
After the
cake cools, transfer to the freezer and freeze overnight.
Frost
immediately (see frosting recipe below) after removing from the freezer.
Allow to thaw
for about an hour before serving.
If you want
to do a layered cake, put a layer of frosting in-between the two cakes and then
continue to frost the remainder of the cake.
Sprinkle with
lightly toasted, shredded coconut (see below).
For
the Frosting:
Beat butter,
cream cheese, and coconut extract together, adding powdered sugar little by
little
until reaching desired consistency.
If it seems
to get too stiff, add about 1 tsp of milk at a time until you get the
consistency you
want. (Add milk to thin it out, add powdered sugar to thicken
it up).
Toasted
Coconut:
Place
contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet.
Spread it out
so it makes just a single layer.
Bake for approx. 8-10 minutes in a 325-degree
oven.
Some pieces
will still be white and soft, some browned slightly with a little crunch.
Read
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