Coconut Cake

Coconut Cake

 Ingredients:

For the cake:

3 cups all-purpose flour

2 cups grams unsweetened finely shredded coconut

2tsp baking powder

2 tsp kosher salt

⅓cup unrefined coconut oil (not melted)

2cups granulated sugar

1cup/227 grams unsalted butter (2 sticks), at room temperature

1 tsp vanilla extract

1 tsp coconut extract

4 large eggs

1 ½ cups buttermilk

For the frosting:

2 – 8 oz packages cream cheese, room temperature

3¾ cups confectioners' sugar

1½ cups unsalted butter (3 sticks), at room temperature

1 tsp coconut extract

Pinch of kosher salt

3 cups unsweetened coconut flakes

Preheat oven to 350°F. Grease and line 2-9” cake pans with parchment

In a bowl mix together the flour, shredded coconut, baking powder, and salt. Set aside.

In the bowl of a stand mixer or using a hand mixer, beat together the coconut oil, sugar, and butter until light and fluffy, about 4 minutes. Add the vanilla and coconut extracts followed by the eggs. Beat for another 2 to 3 minutes or until everything is well combined.

Alternate adding the dry ingredients with the buttermilk, into the butter mixture -  starting and ending with the dry ingredients.

Divide the cake batter into the two pans and bake for about 33 – 35 minutes or until the cake is golden brown and baked through. Let cool completely.

To make the frosting beat together the cream cheese, powdered sugar, butter, coconut extract, and salt until light and creamy.

To assemble the cake, carefully make the top of one of the cake rounds flat by slicing off the domed portion. Flip over and place on a serving tray. Add a large dollop of the coconut cream cheese frosting and spread into an even layer. Take remaining cake round and trim off the domed area then flip onto the coconut cream cheese. Cover the entire cake with cream cheese frosting – both the sides and the top.

Carefully press the coconut flakes onto the sides of the cake (it will be messy) and the top of the cake until the entire cake is coated with coconut flakes.

Serve immediately or store in the fridge until ready to eat.

Makes 8 slices. (****you can also use a 9x 13” pan instead of 2 cake pans)