Creamy Coconut Cake

This cake has been in HIGH demand this year, so I thought that it was about time I share this yummy cake recipe.

If you are a coconut fan, this is definitely one to put on your “Dessert Bucket List”.


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CAKE INGREDIENTS:
3 Cups Cake Flour (You can use All-purpose flour as a substitute)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 Tbsp Coconut Extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
​1 Cup Coconut Coffee Creamer
1/2 Cup Sweetened Shredded Coconut

​TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

​BAKING INSTRUCTIONS:
Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.

-Add the Coconut extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. (Not both) Mix well.

-Slow the mixer down as much as possible, add in 1/2 of the of flour mixture,

-Add 1/2 of the Coconut Coffee Creamer. Let mix for 40-60 seconds.

-Add in the final measurements of flour and Coconut Coffee Creamer.. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.
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-Add the shredded coconut. Mix until combined.

-Equally divide the cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to fill, crumb coat & decorate!

COCONUT BUTTERCREAM:
​2 Cups Soft Room Temperature, Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp Coconut Extract
1/2-1 C Coconut Coffee Creamer
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BUTTERCREAM INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your Coconut Extract. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your Coconut Coffee Creamer in small 1/4 cup increments. After 1-2 measurements of creamer, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of Coconut creamer until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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When filling and decorating the cake, I also used a squeeze bottle of Cream of Coconut. It gives a whole other dimension to the coconut taste and brings it all together. I definitely recommend using it.