This cake we have been keeping a secret for YEARS…
We have been making this cake whenever we needed a show stopping dessert!!! This cake is seriously on our top 5 favorites!! It’s so most and delicious. If your a coconut lover you will especially appreciate it! The cake is topped with toasted coconut…..yum!! I’m telling you right now.. you will be SOOOOO thankful you have the food nanny if your life! Also this cake stand has been our favorite we have found!!! Worth every penny.. we get asked non stop where to buy it! Here is the link.. Horchow !
Thanks Echo for inspiring us with this recipe! XOXO
COCONUT CREAM CAKE
- 4 large eggs
- 1 cup butter softened
- 1 3/4 cup white sugar
- 1 cup cream of coconut found by the drink mixers at most grocery stores
- 2 1/2 cups White Kamut flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 tsp. coconut extract
- 1/2 cup cream of coconut Use after the cake comes out of the oven hot, on step number 10
Preheat oven to 275 degrees (the cake is better when baked at a low temperature). Separate eggs; set whites aside.
In a large bowl beat wet ingredients including egg yolks, until fluffy.
Sift dry ingredients and stir well.
Add dry ingredients to wet using mixer on low speed and alternating with buttermilk and coconut extract.
In a clean bowl, beat egg whites with a pinch of salt until stiff.
Fold egg whites into batter.
Pour batter into 9- inch pans that have been lined with parchment paper or lightly coated with nonstick cooking spray. (we like to use the pam with flour)
Bake for about 90 minutes; after about 60 minutes, insert a toothpick in the center to see if it comes out clean; repeat the "toothpick test" every 5-10 minutes or so until the toothpick comes out clean.
Transfer the finished cake to a cooling rack.
Poke each cake with a few holes, making sure not to poke all the way through; drizzle the remaining 1/2 cup cream of coconut over the cake. (this helps make the cake extra moist.)
After the cake cools, transfer to the freezer and freeze overnight. (we like to take them out of the pans and wrap them in plastic wrap)
Immediatley after removing the cake from the freezer, frost with Coconut Cream Cheese Frosting.
Allow cake to thaw for about an hour before serving. Sprinkle with lightly toasted shredded coconut.
Coconut Cream Cheese Frosting - 1/2 cup butter (softened), 8-oz cream cheese (softened), 1 tsp. coconut extract, 1 bag powdered sugar, Milk (as needed).
In a large bowl, beat butter, cream cheese, and coconut extract; add powdered sugar little by little until reaching desired consistency. If it gets too stiff, add 1 tsp. milk at a time until you get the consistency you want.
Preheat oven to 325 degrees. Place shredded, sweetened coconut on a cookie sheet; spread it out into a single layer. Bake for 8-10 minutes. Some pieces will still be white and soft, while some will be slightly browned with a little crunch.