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Celebrations Coconut Layer Cake



Makes one 9" cake

Every meal becomes a party when it ends with this beautiful cake. There's no need to worry about making the frosting look perfect since the entire cake is covered with a cloud of coconut flakes.

Ingredients
Cake:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened coconut milk
2 1/2 cups sweetened coconut flakes, divided

Frosting:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
Pinch salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups confectioners' sugar (about 1 pound)
Sweetened coconut flakes, for garnish

Directions
1. Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly butter and flour pans.

2. For batter: In a large bowl with electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extracts.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Slowly add this mixture to butter mixture, alternating with the coconut milk. Mix only until blended. Stir in 1 1/2 cups coconut flakes. Pour into prepared pans.

4. Bake 30 minutes, until a toothpick inserted in center comes out clean. Transfer to wire racks to cool. Run a knife around sides of pan, loosening cake from pan. Invert cakes onto wire racks to cool.

5. For frosting: In a large bowl with electric mixer on high speed, beat cream cheese, butter, and a pinch of salt until combined. Beat in vanilla and coconut extracts. Reduce speed to low; slowly add confectioners' sugar. Beat 5 minutes, until light and fluffy.

6. Frost cake as desired. Cover entire cake with remaining coconut flakes, pressing lightly into cake to make the coconut stick.

Tip: For easy blending, both the cream cheese and the butter should be at room temperature.

Recipe from "Debbie Macomber's Cedar Cove Cookbook."

April 2014
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