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!

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