Southern Coconut Cake (Click on photo for drool mode) 1 and 1/2 (3 sticks) butter, softened 2 cups granulated sugar 3 cups all-purpose flour 5 eggs, at room temperature 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons almond extract 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk 4 ounces sweetened shredded coconut Buttercream Frosting: 16 ounces cream cheese, softened 1 cup unsalted butter, softened 3/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 box confectioners’ sugar, sifted 6 ounces sweetened shredded coconut for for topping Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour. Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy. Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut. Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks. Frosting: Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth. Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.
Posted on: Wed, 14 Aug 2013 18:52:52 +0000
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