Coconut Layer Cake
2-3/4 c. all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-3/4 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
1 c. canned sweetened cream-of-coconut from 1 16-oz. can sweetened
cream-of-coconut (Coco Lopez)
4 large eggs, separated
1 tsp vanilla extract
1 c. buttermilk
Pinch salt
Cream Cheese Frosting
4 c. Sweetened shredded Coconut
Preheat oven to dg350. Butter and flour 2 9-inch cake pans with
2-inch high sides. Whisk flour, baking powder, baking soda and 1/2
teaspoon salt in medium bowl to blend.
Using electric mixer, beat sugar, butter and sweetened cream of
coconut in large bowl until fluffy. Beat in egg yolks and vanilla
extract. On low speed, beat in dry ingredients and then buttermilk;
each just until blended. Using clean dry beaters beat egg whites with
pinch of salt in another large bowl until stiff but not dry. Fold
beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes 45 minutes or
until tests clean. Cool cakes in pans on rack 10 minutes. Run small
sharp knife around pan sides to loosen cakes. Turn cakes out onto
racks and cool completely. Place one cake layer on cake plate. Spread
1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup Sweetened
Shredded Coconut over. Top with second cake layer. Spread remaining
frosting over top and sides of cake. Sprinkle remaining coconut over
cake gently pressing into sides to adhere.
Cream Cheese Frosting
2 8-oz. pkg. cream cheese, room temperature
1/2 c. (1 stick) butter, room temperature
2 c. powdered sugar
1/2 c. canned Sweetened Cream-of-Coconut
1 tsp vanilla extract
Beat cream cheese in medium bowl until fluffy. Add butter and beat to
blend. Add sugar, sweetened cream-of-coconut and vanilla extract and
beat until well-blended.
Happy Baking!
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