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; 375 grams all-purpose flour, plus more for dusting the pans; 1 teaspoons kosher salt; 244 milliliters milk; 400 grams 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

Coconut Cake is a lacto ovo vegetarian dessert. This recipe serves 12. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 1028 calories, 10g of protein, and 63g of fat. This recipe from Foodnetwork requires milk, butter, sugar, and baking soda. From preparation to the plate, this recipe takes around 1 hour and 55 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. If you like this recipe, you might also like recipes such as Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream, Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream, and Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream.

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.

Equipment

Ingredients

Servings:

0teaspoons

pure almond extract 2teaspoons

pure almond extract 1teaspoon

baking powder 1teaspoons

baking soda 454grams

confectioners' sugar, sifted 454grams

cream cheese, at room temperature 5extra larges

eggs, at room temperature 375grams

all-purpose flour, plus more for dusting the pans 1teaspoons

kosher salt 244milliliters

milk 400grams

sugar 113grams

sweetened shredded coconut 170grams

sweetened shredded coconut 227grams

(2 sticks) unsalted butter, at room temperature 340grams

(3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 1teaspoons

pure vanilla extract 2teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Barefoot Bubbly Extra Dry with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.