Coconut Cake

Name: Coconut Cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons pure almond extract; 2 teaspoons pure almond extract; 1 teaspoon baking powder; 1 teaspoons baking soda; 454 grams confectioners sugar, sifted; 454 grams cream cheese, at room temperature; 5 extra larges eggs, at room temperature; 710 milliliters all-purpose flour, plus more for dusting the pans; 1 teaspoons kosher salt; 237 milliliters milk; 473 milliliters sugar; 113 grams sweetened shredded coconut; 170 grams sweetened shredded coconut; 227 grams (2 sticks) unsalted butter, at room temperature; 340 grams (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans; 1 teaspoons pure vanilla extract; 2 teaspoons pure vanilla extract

If $1.47 per serving falls in your budget, Coconut Cake might be a tremendous vegetarian recipe to try. This recipe makes 12 servings with 1019 calories, 9g of protein, and 62g of fat each. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. If you have flour, confectioners' sugar, milk, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Oven

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.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

Ingredients you will need

Vanilla

Almonds

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.

Ingredients you will need

Baking Soda

All Purpose Flour

Milk

Salt

Equipment you will use

Blender

Bowl

Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Ingredients you will need

Coconut

Equipment you will use

Spatula

Pour the batter evenly into the 2 pans and smooth the top with a knife.

Equipment you will use

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.

Equipment you will use

Oven

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.

Ingredients you will need

Almond Extract

Cream Cheese

Frosting

Vanilla

Butter

Equipment you will use

Hand Mixer

Bowl

Add the confectioners' sugar and mix until just smooth (don't whip!).

Ingredients you will need

Powdered Sugar

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Coconut

Serve at room temperature.