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Coconut Cake w/ Cream of Coconut Cream Cheese Frosting

I had been craving coconut cake for a while and could no longer resist the temptation to indulge, besides I had a legitimate excuse to do so.   I had to make a dessert for our Independence Day celebration so Coconut Cake it was, and this is what we took to my sisters house for the 4th of July.


I found the original recipe at Taste of Home and only modified it slightly.  Coconut seems to be one of those love it or hate it ingredients.  If you love it, you'll love this cake!  It had wonderful reviews already and sounded like a cake our family would like, and it absolutely was.  It's got a wonderfully moist texture and very satisfying coconut flavor.  It was just what I'd been craving.  


I topped my cake with sliced almonds that I placed at an angle into the frosting so they looked like flower petals.  I saw this on another cake somewhere and thought it was so cute.    In the center of the petals, I plopped a single blueberry.    I wanted this to be a little festive looking and since it was the 4th of July, and on a huge red transferware chop plate I thought the blueberries would be just enough blue.   Yes, my blueberries have a case of the shrivels because they were frozen.  Frozen blueberries don't defrost and look like fresh blueberries.  If I'd planned this out, I'd have used fresh blueberries, but oh well…live and learn!  =)





You can leave them off or even use another fruit or nut in the center if you decide to add the fowers to the cake.


Here's the recipe and I hope you all like it as much as we did!


COCONUT CAKE

5 eggs, separated
2 cups sugar
1/2 cup butter, softened
1/2 cup canola oil
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/4 cups cake flour (be sure to use cake flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups sweetened flaked coconut
1/4 teaspoon cream of tartar

     











  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
  • Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  • Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  • Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.

  • CREAM OF COCONUT CREAM CHEESE FROSTING

    11 oz cream cheese (one 8 oz package plus one 3 oz package), softened
    2/3 cup butter, softened
    4 1/3 cups confectioners sugar
    1 1/4 teaspoons coconut extract
    1/2 cup cream of coconut (optional, I added this for an extra creamy frosting with a boost of coconut flavor)
    1-2 cups toasted coconut (I made only one cup and skipped putting this between layers)













  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  • Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut (if desired). Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Decorate the cake with the remaining toasted coconut however you like.  I chose to just put it around the sides.  Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings.




  • ENJOY!

    Joining:  Cozy Little House
    Between Naps on the Porch
    A Life in Balance
    Rattlebridge Farm
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                                                                                                              I'm not a Trophy Wife

                                                                                                              City of Dreams








    Comments

    1. Coconut cake is my all time favorite! You're right, either you love it or hate it. I just don't have anything to do with people that hate it ;).

      Stopping by from CLH, and it's nice to meet you!!

      ReplyDelete
      Replies
      1. That's funny! I'm definitely a coconut lover too! Thanks for stopping by and nice to 'meet' you as well Doreen!

        Delete
    2. Looks both pretty and delicious. One of my favorites is coconut cake with 7 minute frosting. It's the frosting!!! ;-)

      ReplyDelete
      Replies
      1. Oh Sarah, I remember you telling me that you use 7 minute frosting. I bet that is delicious!

        Delete
    3. I'm a coconut lover and I love coconut cake. Yours is so very pretty, and I am going to remember that little trick with the blueberries - so clever!

      ReplyDelete
      Replies
      1. I wish I'd used fresh blueberries but other than that I am happy with how it turned out! I love coconut too!

        Delete
    4. Those little flowers are adorable! The cake looks super delicious. I found you through the Inspire Me Monday link party. I'd love it if you stopped over to my blog sometime. Have a lovely day :)

      ReplyDelete
      Replies
      1. Thanks for stopping by. I just visited your lovely blog and am going to have to make several of your recipes.

        Delete
    5. This looks simply amazing Nancy! I have been into baking a lot this summer. My family loves coconut. I may have to give it a try!

      ReplyDelete
      Replies
      1. Thank you Debbie. Let me know if you try it!

        Delete
    6. Oh my Nancy! Would you link this to Tickle My Tastebuds going on now? This looks like a piece of heaven! laura h

      ReplyDelete
    7. My birthday is Thursday will you bake one of these for me?

      ReplyDelete
    8. This is awesomely yummy looking! I love coconut cake...it's another thing My Mom and I share :)

      Pinning it!
      Thanks for sharing!

      ReplyDelete
    9. oh my goodness! can we just come over? lol! I don't think either of us has the patients to wait for it to be made :) We're pinning this for later...yum!!!

      ReplyDelete
    10. OMG....the cake looks soooooo delicious!!! The little flower petals on the top are such a sweet touch. I love coconut so I just might have to try this recipe :o)
      ~Des

      ReplyDelete
    11. OH, yeah!!! I am definitely a "love it" person when it comes to coconut, and this cake sounds like heaven! The icing sounds like something I could just wallow in like Vegas winnings!!!!! Adding the cream of coconut (which up to now has only been used for killer pina coladas) sounds like a winner, and I'll be doing that.

      Pinning!

      ReplyDelete
    12. Mouth watering! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays :D Hope to see you there at City of Creative Dreams Link Party.

      ReplyDelete
    13. What an amazing recipe - I have a weakness for Coconut Cake and your mouth-watering recipe made me weak in the knees!

      Thank you for sharing your recipe at Inspire Me Monday at Create With Joy. I'm excited to share that you'll be one of our Featured Guests at this week's party (Week 136)! :-)

      ReplyDelete
    14. I have never made a carrot cake before, but I have eaten them. :D I love the flowers on top of your cake ~ so cute and creative! I'm going to have to remember this. It's nice to meet you through Inspire Me Monday. If I'm not doing so already, I will be sure to follow your blog. Have a funtastic week! ;)

      ReplyDelete
    15. This looks amazing! Thank you for sharing at #TickleMyTastebuds Tuesday! I am featuring your coconut cream cake this week! Please stop by and link up some more delicious recipes!

      Julia @ Mini Van Dreams

      ReplyDelete
    16. Wow, this looks so yummy! I could eat a piece now. I am pining this one. I love coconut.
      Bev

      ReplyDelete
    17. Hi Nancy,

      How can anyone not like coconut?! It's such a unique and tasty ingredient that makes cakes and pies so dreamy delicious! I will make your cake and I will enjoy every crumb!! Thanks for sharing!

      Stopping by from CLH,

      Poppy

      ReplyDelete
    18. Coconut! Yum! Thank you for sharing this post at City of Creative Dream's City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)

      ReplyDelete
    19. Good grief ~ I just gained 10 lbs! :) Can't wait to try this ~ I love coconut.

      xo
      Pat

      ReplyDelete

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