Toasted Coconut Cake

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Coconut cake is classic dessert and favorite of many. What makes this cake even more outrageous is the cream cheese buttercream frosting and toasted coconut topping. Serve on its own or with a scoop of ice cream for the perfect sweet treat.

Toasted Coconut Cake
Yield: 10 servings

For the Cake:
3/4 pounds (1 1/2 cups) unsalted butter, room temperature, plus more for greasing the pans
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
3 cups AP flour, plus more for dusting the pans
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup whole milk

For the Frosting:
1 pound cream cheese, room temperature
1/2 pound (1 cup) unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
Pinch of kosher salt
1 pound confectioners sugar
2 ounces shredded sweetened coconut, toasted

Directions:
1) Preheat an oven to 350 degrees Fahrenheit. Prepare two round 9 inch baking dishes by rubbing the entire interior with butter and then a dusting of flour.

2) In a stand mixer fitted with a paddle attachment, beat the unsalted butter and sugar together on high speed until light and fluffy, about 4 minutes. Add the eggs and both extracts and mix until fully combined.

3) In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add about half of the flour mixture to the butter-sugar mixture and mix to combine. Next add the whole milk, then finally the remaining flour mixture and beat until fully incorporated. Divide the batter evenly between both baking dishes and smooth the tops with an offset spatula. Bake the cakes until the top is golden brown and when a toothpick is inserted into the center of the cake it comes out clean, about 40 minutes. Allow the cakes to cool completely.

4) While the cake is baking, make the cream cheese buttercream frosting. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, both extracts and a pinch of salt on medium speed until light and fluffy, about 4 minutes. Slowly incorporate the confectioners sugar on low speed until fully combined and smooth. Cover and set aside until the cakes are ready to be frosted.

5) To assemble the cake, lay one cake layer on a cake stand or plate. Top this layer with about 1 cup of the frosting, making sure it reaches all edges of the cake. Top with the remaining cake layer and frosting the top and sides with the remaining frosting. Once the cake is frosted completely, top the cake with toasted shredded coconut. Serve immediately or cover and store for up to 5 days.

**If you don’t have toasted coconut or don’t know how to toast your own, check out How To Toasted Shredded Coconut on Coffee, Cabs and Bar Tabs here!

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