Note: I know this looks wonky right now. The squirrels running the recipe app went on strike. We’re negotiating as you read this. Cut and paste to your word processing program to print. xoxo, LB
Ahhhhh, coconut. I love it, my husband hates it. Thankfully, most of the family loves it too. This is my most requested dish for family celebrations and was a staple for my niece and nephews birthdays for several years. Actually, it still is a favorite of theirs and mine! Enjoy!!
Lisa's Famous Coconut Cake
I love coconut and have been making this cake for special occasions for years -- it's super moist and flavorful. It's become my signature cake. Enjoy!!
Ingredients
- 3 T flour for dusting cake pans
- 4 1/2 cups cake flour I've usually used Swan's brand
- 4 1/2 t baking powder
- 1 t salt
- 2/3 c butter softened
- 3 1/3 c sugar
- 4 large eggs
- 2 14 oz cans coconut milk can use one whole fat and one reduced, if you'd like
- 2 T vanilla extract
Fluffy Coconut Frosting
- 1 1/2 c flaked sweetened coconut
Fluffy Coconut Frosting
- 4 large egg whites
- 1/2 t cream of tarter
- 1 cup sugar
- 1/4 cup water
- 1/2 t vanilla extract
- 1/4 t coconut extract
Instructions
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Preheat Oven to 350 degrees Farenheit
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Coat 2 (9 inch) cake pans with cooking spray and dust with 1.5 T four each (more or less) . It's really important to thoroughly grease and flour the pans as the cake has a tendency to stick. Don't skimp on this step.
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Combine flour, baking powder and salt and stir to combine. Put butter and sugar in bowl of mixer. Beat on medium speed for about 5 minutes or until well blended. Add eggs, one at a time, beating well after each addition.
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Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with the flour mixture. Stir in vanilla.
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Pour batter into both prepared cake pans equally. Sharply tap the pans on the counter a couple of times on the countertop to remove air bubbles. Bake at 350 for about 55 min, or until wooden pick comes out clean. check on cake and test after about 45 min.
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Once done, cool in pans for 10 min. on cooling racks. Invert, remove from pans and cool on racks completely.
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Place one layer on cake plate, spread with 1 cup of Fluffy Coconut Frosting. Sprinkle with 1/2 c flaked coconut. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Sprinkle 1 cup of coconut on top of cake. Store cake loosely covered in refrigerator.
Fluffy Coconut Frosting
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Place egg whites, cream of tartar, and salt in a large bowl. Whip with a mixer at high speed until stiff peaks form.
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While mixing, place sugar and water in small saucepan and bring to a boil. Cook, without stirring until candy thermometer registers 238 degrees F.
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Pour hot sugar syrup in a thin stream over stiff egg whites, beating at high speed until incorporated.
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Stir in extracts. Yields about 4 cups frosting.
Best cake ever. Just watch out when shredding the coconut.