Sunday, April 21


I don't know about the rest of America, but in the South, coconut is KING! Coconut Cake that is. Most every Southern cook worth her salt has a favorite recipe for this very decadent cake. Not too difficult to make and yet a very impressive recipe. The cake is moist and buttery while the icing is a fluffy cloud of coconut perfection. Pair the two and — wow! It's definitely an Easter dinner winner! 

This Coconut Cake recipe makes a phenomenal stand-out of a cake. Moist and delicious, you're gonna want to hang on to this one!
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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup canned sweetened cream of coconut 
  • 4 large eggs, room temperature and separated 
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon coconut extract
  • 1 cup buttermilk
  • 4 ounces sweetened shredded coconut
  • 1 pound cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pound confectioners' sugar, sifted
  • 4 cups sweetened shredded coconut

  • Preheat the oven to 350 degrees F. Grease 2 {9-inch} or 3 {6-inch} round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter,  sugar and cream of coconut on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. With the mixer on medium speed, add the eggs yolks and extracts and mix until just blended. 
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Gently fold beaten egg whites into batter.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  • Pour the batter evenly into the prepared pans and smooth the top with a knife. Bake in the center of the oven for 40-45 minutes, until the tops are lightly browned and a cake tester comes out clean. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth.
  • To assemble cake, place 1 layer on a flat serving plate, top side down, and spread with 1 generous cup of frosting. Sprinkle with 1 cup sweetened shredded coconut. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press coconut onto the sides. Cover and refrigerate. Let stand at room temperature 2 hours before serving.

Carve out a bit of time in your kitchen and enjoy making this delicious and authentically Southern Coconut Cake you'll be glad ya did!




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