There's no other way to describe this cake than - WOW. I found this recipe in Family Circle months ago, but given the desire to eat more healthy I've been waiting until I had a breakdown on the diet and could make it. So glad I did. I made this for my family when we got together one weekend and it was an instant hit.
Coconut Cake:
- 3 C Cake Flour (not self-rising)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 C Unsalted Butter, softened
- 1 1/2 C Sugar
- 3 Eggs
- 1/2 tsp Vanilla Extract
- 1/2 tsp Coconut Extract
- 1 can (13.5 oz) Coconut Milk
- 1 C Sweetened Coconut (Grated or finely chopped Flakes)
Frosting:
- 1 pkg (8oz) Cream Cheese, softened
- 4 Tbsp Unsalted Buttter, softened
- 1 tsp Vanilla Extract
- 16oz Confectioner's Sugar
- 1/2 C Strawberry Preserves
- 1 1/2 C Sweetened Coconut (Flakes or Shaved)
Heat the oven to 350. Prepare two 8" round cake pans by greasing them and placing wax paper in the bottom, spray the wax paper with cooking spray.
Cake:
Combine the flour, baking powder and salt in a bowl and mix well. In another bowl, cream the butter and sugar with a mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well between each addition. Add vanilla and coconut extracts and beat until combined.
Slow the mixer and add the dry ingredients and coconut milk in three additions, alternating between the dry ingredients and coconut milk. Beat well in between each addition. Fold in the coconut and divide between the two cake pans.
Bake at 350 for 40 minutes or until a toothpick comes out clean. Cool on a wirerack for 15 minutes. Remove from the cake pan and cool completely.
Frosting:
Beat the cream cheese and butter until smooth. Add vanilla. On low speed, add the confectioner's sugar and beat until smooth.
Assemble Cake:
Place one cake on the cake plate and spread the Strawberry preserves on the top. Place the other cake on top. Poke three skewers through both layers of cake (to hold the top layer in place while frosting). Spread the frosting on the cake then remove the skewers. Gently press the coconut on the outside of the cake. Refrigerate for 1 hour and serve.
