Makes one 9" cake
Every meal becomes a party when it ends with this beautiful cake. There's no need to worry about making the frosting look perfect since the entire cake is covered with a cloud of coconut flakes.
Ingredients
Cake:
1 1/2 cups (3 sticks) unsalted butter, at room temperature 2 cups granulated sugar 5 large eggs 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons coconut extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsweetened coconut milk 2 1/2 cups sweetened coconut flakes, divided Frosting: 8 ounces cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature Pinch salt 1 teaspoon vanilla extract 1 teaspoon coconut extract 4 cups confectioners' sugar (about 1 pound) Sweetened coconut flakes, for garnish
Directions
1. Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly butter and flour pans.
2. For batter: In a large bowl with electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extracts. 3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Slowly add this mixture to butter mixture, alternating with the coconut milk. Mix only until blended. Stir in 1 1/2 cups coconut flakes. Pour into prepared pans. 4. Bake 30 minutes, until a toothpick inserted in center comes out clean. Transfer to wire racks to cool. Run a knife around sides of pan, loosening cake from pan. Invert cakes onto wire racks to cool. 5. For frosting: In a large bowl with electric mixer on high speed, beat cream cheese, butter, and a pinch of salt until combined. Beat in vanilla and coconut extracts. Reduce speed to low; slowly add confectioners' sugar. Beat 5 minutes, until light and fluffy. 6. Frost cake as desired. Cover entire cake with remaining coconut flakes, pressing lightly into cake to make the coconut stick.
Tip: For easy blending, both the cream cheese and the butter should be at room temperature.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."