Southern Coconut Cake

• Vegetarian

• Refrigerated

  • 7 Eggs, large

• Canned Goods

  • 1 (19-ounce can 1 1/2 cups canned coconut cream or coconut milk from, canned

• Baking & Spices

  • 5 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 1/2 tbsp Baking powder
  • 1 tsp Baking soda
  • 7 cups Confectioners' sugar
  • 1 tbsp Extract vanilla
  • 2 tsp Kosher salt
  • 3 cups Sugar
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 tbsp Coconut extract
  • 4 1/2 cups Coconut flake, sweetened
  • 1 tbsp Extract almond
  • 1 tbsp Extract coconut

• Dairy

  • 3 1/4 cups Butter, unsalted
  • 20 oz Cream cheese

Found on asweetspoonful.com

Description

Directions

• Thoroughly butter three 9-inch cake pans, making sure to coat the sides, and line the bot- toms with parchment paper. Butter the parchment and set the pans aside. Line three baking sheets with parchment paper and set them aside. Preheat the oven to 325 degrees F. In a large bowl, sift the flour, baking powder, salt, and baking soda together. In a small bowl, combine the coconut cream and extracts. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, scraping down the bowl after every two eggs. Reduce the speed to low. Add the flour mixture and the coconut cream mixture in alternating batches, beginning and ending with the flour. Mix in the coconut flakes. Scrape down the sides of the bowl again and pour the batter evenly into the prepared pans. Bake until the cake springs back when you touch the center with your finger, and it is pulling away from the sides of the pan just a bit, 30 to 40 minutes, rotating the pans front to back and top to bottom halfway through baking. Let the cakes cool in the pans until you can touch the pans comfortably, about 15 minutes, then flip the cakes out onto the lined baking sheets to cool completely before frosting. While the cakes cool, make the frosting. In
the clean bowl of the stand mixer, mix the cream cheese and butter until no lumps remain. Add the confectioners’ sugar and extracts and blend until smooth. Frost between the layers, around the sides, and on top of the cake with the frosting. Decorate the top and sides of the cake with the toasted coconut. Note: Toast the coconut flakes on a baking sheet at 300 degrees F until golden brown, about 10 minutes, stirring every 3 to 4 minutes. Be sure the coconut is completely cool before decorating the cake.