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Description
Calling all coconut lovers: This cake is for you! Combining cream of coconut, coconut milk, coconut extract, and sweetened coconut flakes, this dense, gorgeous cake is a showstopper. Look for cream of coconut such as Coco Lopez with cocktail supplies (don’t use the thicker, unsweetened coconut cream that’s sometimes sold alongside coconut milk). To make the cake in stages, you can bake the cake layers a day ahead and wrap them tightly in plastic, and cook and chill the filling; then make the frosting and assemble the cake the next day. Feel free to garnish the cake with orchids, an ode to Hawaii, where coconut reigns supreme, but be sure they are organically grown and designed to be eaten. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
- cooking oil spray (or a little softened butter, for the cake pans)
- 3 cups cake flour (plus more for dusting cake pans)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 cups salted butter (1 lb., softened, divided, for cake and frosting)
- 2 cups granulated sugar (divided)
- 5 large eggs (at room temperature)
- 1 cup cream of coconut (the sweetened kind for cocktails, such as Coco Lopez, for cake)
- 2 tsp. vanilla extract (divided)
- 13.5 oz. coconut milk (1 can; full-fat)
- 2 Tbsp. cornstarch
- 2 Tbsp. salted butter (for filling)
- 2 1/2 cups sweetened coconut flakes (divided)
- 3 Tbsp. cream of coconut (such as Coco Lopez, for frosting)
- 3 cups powdered sugar
- edible flowers (optional; for serving)
Directions
- Make cake: Preheat oven to 350°F. Grease and flour 3 (9-inch) cake pans and set aside.
- In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl or stand mixer bowl, and using a mixer fitted with a paddle attachment, beat 1 cup butter and 1 1/2 cups granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating after each addition until the yolk disappears. Reduce speed to low and add flour mixture alternately with 1 cup cream of coconut in three additions, beginning and ending with flour, just until combined (do not overbeat). Beat in 1 tsp. vanilla extract and 1/2 tsp. coconut extract. Divide batter evenly among prepared pans. Rap each pan a couple of times on a work surface to knock out any big air bubbles.
NutritionView More
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| Calories990Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat42g210% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium430mg18% |
| Potassium290mg8% |
| Protein8g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate114g38% |
| Dietary Fiber4g16% |
| Sugars81g |
| Vitamin A25% |
| Vitamin C4% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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