Cindys Recipes

Coconut Cake

Servings	Prep Time
12servings	35minutes

Cook Time	Passive Time
50minutes	30minutes

Servings	Prep Time
12servings	35minutes

Cook Time	Passive Time
50minutes	30minutes

Ingredients

3/4lb unsalted butterat room temperature, plus more for greasing the pans, 3 sticks
2C sugar
5 extra-large eggsat room temperature
1 1/2tsp pure vanilla extract
1 1/2tsp pure almond extract
3C all-purpose flourplus more for dusting the pans
1tsp baking powder
1/2tsp baking soda
1/2tsp kosher salt
1C milk
4oz sweetened shredded coconut
For the frosting:
1lb cream cheeseat room temperature
1/2lb unsalted butterat room temperature, 2 sticks
3/4tsp pure vanilla extract
1/4tsp pure almond extract
1lb confectioners’ sugarsifted
6oz sweetened shredded coconut

Instructions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them 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 and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
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 milk to the batter in 3 parts, 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 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, 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 (don’t whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. 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 more coconut onto the sides. Serve at room temperature.

Recipe Notes

Original Recipe: https://www.cookingclassy.com/coconut-cake/

I’ve made these as cupcakes with my whipped buttercream frosting, think I would have liked a bit more coconut flavor for just the cake part, but with the frosting it should be amazing!!