Coconut Layer Cake

I love this recipe! This cake was so good and the frosting is pretty tasty as well. The cake is dense yet moist. It tastes a lot like a wedding cake to me. You can definitely taste the coconut in this recipe but it's subtle. You can find cream of coconut usually in the drink/mix aisle in your local grocery store. (it's used in pina coladas) The cream of coconut separates in the can so be sure to stir well before using. Enjoy!

Coconut Layer Cake

Makes one 9-inch, 2 layer cake

Serves: 8-10

Cake:

1 whole large egg, room temperature

5 large egg whites, room temperature

3/4 cup cream of coconut

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 1/4 cups cake flour (9 ounces), sifted

1 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened

2 cups packed sweetened shredded coconut (about 8 ounces), toasted

Coconut Frosting:

2 Tbsp. heavy cream

1 tsp. coconut extract

1 tsp. vanilla extract

1/8 tsp salt

16 Tbsp. unsalted butter (2 sticks) unsalted

1/4 cup cream of coconut

3 cups confectioners' sugar

For the Cake:

1. Heat oven to 325 degrees. Lightly oil two 9-inch round cake pans with vegetable spray, then line the bottoms with parchment paper.

2. Whisk egg whites, cream of coconut, water, whole egg, and extracts together in a large bowl until combined and set aside.

3. Whisk the flour, sugar, baking powder, and salt in a large bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

4. Add 1 cup of the egg mixture, increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining egg mixture in a steady stream and continue to beat until batter is combined, about 30 seconds, scraping down bowl and beaters as needed (Batter will be very thick.)

5. Divide batter between cake pans and smooth tops with a rubber spatula. Bake until a toothpick inserted into the center of the cakes comes out with a few crumbs attatched, 30 to 35 minutes, rotating pans halfway through baking. Keep oven on so you can toast your coconut.

6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks, remove parchment paper and then re-invert; and let cool completely before frosting, about an hour.

7. Spread shredded coconut on rimmed baking sheet; toast in a 325 degree F. oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

For the Frosting:

8. Stir the cream, extracts and salt together in a small bowl until the salt dissolves. Beat the butter and cream of coconut together in a large bowl with a mixer at medium high speed until smooth. Reduce speed to medium low, slowly adding confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium high and beat until the mixture is light and fluffy, 4 to 8 minutes.

9. Frost cake. Press toasted coconut into sides of cake and sprinkle it over the top.