Coconut Cake

Happy Christmakkah everyone! James and I hosted our third annual Kotecki Christmakkah shindig this weekend and had a marvelous time seeing our friends from different parts of our lives, meet, mingle and eat. In honor of the party and in an effort to expand my cake repertoire, I made this layered coconut cake. It. Was. Delicious. Really moist and really addicting. Usually at parties, guests are polite and don’t take food home when I ask them if they want anything. Not this time and I love it. The food they take home is like a little memory of the party going home with them!

Ingredients
Source: Adapted from Ina Garten
cake
3 sticks unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup coconut milk
4 ounces sweetened shredded coconut

frosting
1 pound cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups confectioners’ sugar, sifted
6 ounces sweetened shredded coconut

Directions
cake
Preheat the oven to 350 degrees. Grease 2 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

1. With an electric mixer, cream the butter and sugar in a large bowl for 3 to 5 minutes, until light yellow and fluffy. Add the eggs 1 at a time and mix. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
2. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the coconut milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
3. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for40-45 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

frosting
1. In a medium bowl, use an electric mixer to combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth

assembly
1. Carefully slice each cake layer in half so you have four equal layers. Place first layer, top side down on the cake plate and spread with frosting. Place the other half, cutside down on the first layer and frost. Then place the third layer with the flat side down, frost, and finish with the final layer. Frost the entire cake, sprinkle with coconut and serve at room temperature.

Voila!

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One Comment Add yours

  1. this is dad’s favorite kind of cake! can we make this when you’re home together?

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