Tuesday, May 24, 2016

COCONUT CREAM CAKE



INGREDIENTS

For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)
1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)

DIRECTIONS

1. Preheat oven to 350 F. Butter and flour 3, 9-in. round cake pans.
2. In a medium bowl, beat egg whites until stiff and set aside.
3. In a large bowl, cream butter, oil, and sugar until light and fluffy. Mix in egg yolks, vanilla, and coconut.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt (if using).
5. Alternate adding the buttermilk and dry ingredients to the wet ingredients. 
Mix until just combined. Fold in the egg whites.
6. Pour evenly into the three prepared pans. Sprinkle the top of each with 1 Tbsp. sugar.
7. Bake in preheated oven for 16-22 minutes, until a toothpick inserted into the center of the cake comes out clean. 
Cool on a wire rack for 15 minutes before removing from the pan to cool completely
8. To make the frosting, in a large bowl cream butter and cream cheese until light and fluffy. 
Add the vanilla and lemon juice. 
Add the powdered sugar slowly, beating until smooth and creamy. Stir in the pecans and coconut. Store in the refrigerator until the cake has cooled completely and is ready to frost. Sprinkle the top of the frosted cake with toasted coconut (optional) and serve.

Makes 1 9-in. round, 3-layer cake.

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