Coconut Cake

Coconut is what I would label as a decisive ingredient.  There are basically 2 types of people in this world - coconut lovers who can't get enough of it and those who are absolutely appalled by the white fruit.   I've never met anyone who is on the fence about coconut.  What about you?  Which side of the coconut fence do you sit on - are you a lover or a hater?  

If you're a coconut lover - I've got just the cake for you.  Traditionally, coconut cake is a basic white cake layered with vanilla frosting that is sprinkled with flakes of sweet white coconut.  I'll never understand the purpose of making a coconut cake without infusing coconut into both the cake and the frosting.  

Coconut milk is a readily available in supermarkets and it's a great way to incorporate all of that delicious coconut flavor into the cake AND frosting.  Cream of coconut is also a great alternative to traditional whipped cream and when combined with a cream cheese frosting, coconut cream makes the most delicious whipped coconut topping for this cake.  I also love the look of the desiccated coconut pressed into the sides of the cake to really set this cake apart from other coconut cakes.  Put all of those elements into one cake and you've got a perfectly coconut-y cake. 

Coconut Cake

• 5 large egg whites
• 1 1/2 cup unsweetened coconut milk, divided
• 1 tablespoon coconut flavoring
• 3 cups cake flour
• 2 1/3 cups sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened to room temperature

​Whipped Cream Cheese Coconut Frosting

• 8 ounces cream cheese, softened to room temperature
• 1/2 cup butter, softened to room temperature
• 2 cups powdered sugar, sifted
• 2 cups shredded coconut
• 1 can cream of coconut, chilled or 1 cup whipping cream

Combine 1/2 cup cream of coconut, coconut extract and egg whites.  

Stir together cake flour, baking powder, sugar and salt in bowl of standing mixer. 

Add butter and remaining coconut milk to dry ingredients and mix until blended. 

Add egg white mixture to batter and beat slowly until combined. 

Divide batter among 2 nine inch cake pans.  

Bake 35 minutes at 350.  

Transfer coconut cream to clean mixing bowl and whip until creamy and fluffy.

Transfer to another bowl and combine sugar, cream cheese and butter in mixing bowl.  

Beat whipped coconut cream into the cream cheese mixture until soft peaks form.

Place one cake layer, upside down on a cake plate. Spread 1/2 c. frosting over cake and sprinkle with 1/4 cup coconut. ​

Repeat with second layer.  

Repeat with 2 more layers -  if desired.

Spread remaining frosting on top and sides of cake.  

Press remaining coconut into frosting.  ​

Chill cake at least 2 hours before slicing and serving. 

I made this particular coconut cake with Splenda instead of sugar so that it would be diabetic friendly.  Aren't you glad that there are so many sugar substitutes available to us?

Ciao!