If you like pina coladas because of the Coco Lopez cream of coconut that's in the drink, and you like coconut, and you like coconut cake, this recipe is for you! This is THE BEST coconut cake I have ever had. I have made this cake for the past 10 years for my friend, Tracy, on her birthday, and in turn, she would make me a german chocolate cake on mine. It was fantastic because our birthdays were only a month apart! And, since we worked at the same place, we would each bring the cake, plates and forks, and together we would have a huge slice in our lunchroom. But, that was all dependent on how the work day was going. Sometimes it wasn't so easy to coordinate our schedules on that particular day, but we did our best only because of THE CAKE. Of course, the lunchroom wasn't the place to be, as everyone else there wanted a piece, knowing it was THE COCONUT CAKE, and every year got worse. I will always have a special place in my heart for Trace, and her birthday cake, and since neither one of us work at our place of business anymore, it's sort of the end of an era. That said, a tip before you get the mixer going...whisk the cream of coconut in a bowl...I promise, it will come together, and beat your egg whites with a pinch of salt until stiff but not dry and have them ready to go...then, everything else will fall into place. But beware...if you are a raw cake batter eater, you may not have any left to put in the oven!
3 cups all purpose flour 1 tsp baking powder
1/2 tsp baking soda 1/2 tsp salt
1 3/4 cup sugar 2 sticks unsalted butter, at room temp
1 cup canned sweetened cream of coconut 4 large eggs, separated
1 tsp vanilla extract 1 cup buttermilk
1 large bag of sweetened shredded coconut
Preheat oven to 350. Butter and flour (or use cooking spray with flour) two 9" cake pans. Whisk flour, baking powder, baking soda and salt in medium bowl to blend. Using standing or hand mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended. Fold beaten egg whites into batter. Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run knife or offset spatula around pan sides to loosen cakes. Turn cakes out onto racks and
cool completely. Place one cake layer on cake plate, flat side up. Spread with thin layer of frosting and sprinkle with coconut over whole layer. Spread another layer of frosting on second layer, flat side up, then flip over onto first cake layer. A fast flip is best as you shouldn't really hesitate, but if it lands a little crooked, no problem...you can adjust the layers quite easily. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (You can make the cake itself the day before if you need to, and cover lightly with plastic wrap).
2 8-ounce packages cream cheese, room temp 1 stick butter, room temp
1/2 cup sweetened cream of coconut 2 boxes powdered sugar
1 tsp vanilla extract
Beat cream cheese and butter in medium bowl until fluffy. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. Bon appetite!
Bottom picture of Tracy and me and a party...