Coconut Cake

Today is a special day in our house.  It's the day that we celebrate this guy!!!  

​This is the man responsible for keeping our house (and our family) from coming unglued.  Sometimes literally 😅 We think he's a pretty great guy and whether he likes it or not, he gets recruited to take on a lot of different roles in our house.  Not the least of which is being put in charge of technical support for everything with a power button and a sounding board for the endless questions from the two females that he currently resides with. ​

He also serves as the chief taste tester for my catering business.  (A job that I've NEVER heard him complain about.)  😂 He doesn't ever critique my food.   He is an expert at finding something positive to say about even the most dried out, vegetable based, paleo brownie that looks like it's been regurgitated.  With that being said - it can be a challenge to figure out what foods he really likes and and what he eats out of marital politeness.  

​​I do take notice of the desserts that he orders when we go out to eat, because I figure that's a pretty good indication of his favorites.  One thing that I've never seen him pass up is a slice of freshly made coconut cake.  I certainly don't discourage him either, because I'm assured a taste of it and I'm just a big a fan of coconut cake as he is. 😋

I feel like we've sampled coconut cake at enough different establishments that I'm pretty much a coconut cake expert.  Not at baking it - at eating it.  😂 I'm a big fan of coconut cake made with coconut milk and real coconut in the batter.  I can spot a coconut cake imposter in one bite.  A white cake layered with shredded coconut and vanilla frosting is NOT a coconut cake. 

In honor of my coconut cake loving husband, I'm trying my hand at a new coconut cake recipe.  A delicate white cake made with coconut milk, coconut extract and shredded coconut.  A cake frosted with a creamy, fluffy, buttery frosting packed with even more coconut milk, coconut extract and shredded coconut.  This cake is absolutely LOADED with coconut flavor.  It's the perfect birthday cake for this  special guy.  

Coconut Cake
2 and 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened to room temperature
1 and 2/3 cups granulated sugar
5 large egg whites, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk, at room temperature
1 cup sweetened shredded coconut

Coconut Cream Cheese Buttercream
1 cup butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
5 cups confectioners’ sugar
2 Tablespoons canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 1/2 cups sweetened shredded coconut

Whisk together cake flour, baking powder, baking soda and salt. 

Beat together butter and sugar until light and creamy. 

Beat in egg whites. 

Beat in sour cream, vanilla and coconut extracts. 

Slowly add dry ingredients, alternating with coconut milk. 

Add coconut and mix until just combined. 

Divide batter between three 9" greased cake pans. 

Bake 23 minutes at 350.  Remove from oven and cool completely.

For frosting, beat butter and cream cheese until smooth and creamy.

Beat in powdered sugar, vanilla, coconut extract, coconut milk and salt.

Place 1 cake layer on cake stand.

Spread 1 1/2 cups frosting over cake.

Sprinkle with shredded coconut.

Top with another cake layer, frosting and shredded coconut. 

Top with final cake layer. 

Cover sides and top with remaining frosting.  

Press coconut onto sides and top of cake.   I used desiccated coconut on the top and toasted coconut chips to cover the sides.  

Refrigerate 30 minutes before slicing. ​

Happy Birthday Ben!!!

Ciao!

Click here for a printable version of this recipe