November 13, 2011
Dreamy Coconut Cake
This may be one of the prettiest cakes I make. I have used sweetened shredded coconut and unsweetened flakes before, and I actually like the flakes much more. Less sugar, more flavor. I think the big flakes make it more dreamy than the tiny shreds. I like to sandwich the layers with lemon curd. It creates a nice tart balance to the sweet cake and cream cheese frosting.
2C cake flour
1 1/2 C all purpose flour
3/4 tsp salt
3/4 C butter
1 1/2 C sugar
1 tsp vanilla
2 tsp coconut extract (I like Flavorganics brand)
1 14oz can coconut milk, full fat not low-fat
Lemon curd (store bought or home made)
3-4 C flaked coconut
Preheat the oven to 350˚F. Spray two 9" pans or grease with butter and add parchment rounds to the bottom. Grease the parchment and set aside.
Cream the butter and sugar together. Add in the eggs and whip until light and fluffy. Add in vanilla and coconut and combine. Whisk the remaining ingredients. Shake up the coconut milk to combine the water and cream together. Add 1/3 of the flour mix and combine until almost all of the flour is moistened. Add 1/2 the coconut milk and repeat, ending with the flour. Spread evenly between two pans and bake for 25-30 minutes. When the cake is done it will spring back lightly when you press in the center and a cake tester will come out clean.
Cool for 5 minutes and remove from pans to cool on a wire rack completely.
For the Frosting...
Cream Cheese Frosting
16 oz cream cheese room temperature
1/2 C butter room temperature
1 tsp vanilla
2 C powdered sugar
Cream the butter and cream cheese in a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Add in vanilla. Add powdered sugar a little at a time on low speed. Once all the sugar is in, scrape the sides of the bowl and raise the speed to medium-high and beat another 5-10 minutes or until bright white and fluffy. If it seems to soft to frost, cool in the fridge for 15 minutes.
To assemble the cake...
Cut domes off the top of the cakes and cut each in half to make 4 layers. Pipe a 1/2 inch border around the edge of the cake with the frosting. Spread 1/3 C lemon curd on the bottom layer and place another cake on top. Continue to the top layer but refrain from adding the lemon curd to the top. Frost the entire cake and press flaked coconut into the sides and top until well covered. Chill to set, remove from the fridge at least 1 hour before serving.