Classic Coconut Cake.
It’s all kinds of classy. I’m going to start off telling you that I’m not normally a big fan of coconut cake. If I see it on the menu It’s not high on my ordering list. I know, gasp. I might lose my Southern card. Before you write me off, it’s only because I’ve had a few absolutely mind blowingly delicious pieces of coconut cake in my life (Peninsula Grill in Charleston SC) and I compare all others to those quasi perfect slices.
Most of the time they fall short and I’m disappointed, so I go for the sure dessert bet instead. But this cake, in all it’s coconut glory, I am a fan of. If you’re going to eat dessert it should be good right. It needs to be worth those extra miles I’m going to have to put in. This one is worth it. The cream cheese frosting is a game changer here. I took my Mom’s cream cheese icing and added Cream of Coconut. That one simple little addition had my licking the bowl straight away. Honestly I was a little worried I might not have enough left for the cake I got so carried away.
Can you blame me? It’s cream cheese icing or is it frosting? Whichever you call it It’s damn delicious. The cake is light and airy and has hints of almond and vanilla extract. Make sure before you start that your ingredients are room temperature (eggs whites, butter, milk). I know, so high maintenance but it is what it is. This isn’t a cake you can decide you want and are eating 30 minutes later. Sorry y’all.
Make a batch of cookies to snack on while you’re waiting on this one to come together. Once your cakes are cooled, it’s time to slather the cream cheese icing and then top with sweetened coconut flakes. I put the coconut flakes in between layers as well as outside. Now, I haven’t figured out how to get the coconut flakes on the outside without it making a hot mess. Pressing a handful at a time seems to work best for me, and by best I mean it’s the least messy way I have found.
If you wanted to go the extra mile you could toast the coconut flakes first. Need more cake in your life? How about an OLD FASHIONED CARROT CAKE
cake recipe adapted from Epicurious.
- 2 cups sugar
- 12 tablespoons unsalted butter – room temperature
- 1 cup whole milk – room temperature
- 6 egg whites – room temperature
- 1/2 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 1/4 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 – 8 ounce bricks cream cheese – softened
- 1 stick unsalted butter – room temperature
- 2-3 cups powdered sugar
- 1/2 cup cream of coconut
- 1 teaspoon honey
- 14 ounces sweetened coconut flake
- Preheat oven to 350 degrees.
- Spray 2 – 8″ cake pans with non-stick cooking spray. Set aside.
- Into bowl of mixer, cream together sugar and butter. In a medium bowl add: milk, egg whites, almond extract, vanilla extract. Mix together with fork.
- In a separate medium bowl mix together: flour, baking powder and salt.
- To stand mixer gradually and alternately add wet ingredients and dry ingredients. Mix together until well combined.
- Equally divide batter between cake pans.
- Bake for approximately 30-35 minutes OR until toothpick comes out clean.
- Allow cakes to cool in pan for 5 minutes. Then invert onto cooling racks and allow to cool completely prior to icing.
- ICING: Into bowl of mixer, mix together cream cheese and butter. Slowly add in powdered sugar and mix together.
- Add cream of coconut and honey and mix until combined.
- Ice cake. Add coconut flakes to middle, tops and side. Notes:
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