If there was any cake to bring out your inner Southern Belle persona, it would be this one. While not necessarily the quintessential Southern cake smothered in shredded coconut, this one has all of the South's grandeur, drama, charm, and elegance.
Recipe
Coconut Cake with Cream Cheese Frosting (adaptation of the Old-Fashioned Coconut Sheet Cake recipe shared in Bake From Scratch: Cakes 2016, Special Issue)
Serves 8-12 depending on how you cut it
Ingredients
Cake
1 cup (230 grams) unsalted butter, room temperature
1 1/2 cups (278 grams) sugar
4 large eggs, room temperature, separated
1 teaspoon coconut extract
1 teaspoon vanilla
3 cups (384 grams) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup canned full fat coconut milk (see Important Takeaway note below)
Frosting
1 cup unsalted butter, room temperature
1 pound cream cheese, room temperature
1 1/2 pounds confectionary sugar, sifted
1 teaspoon vanilla
Pinch of sea salt
1 1/2 cups coconut flakes, toasted (325 degrees (F) for 8-10 minutes spread out evenly on a baking sheet)
Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare either two 9" cake pans or a 9"x12" cake pan with spray and parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment beat the butter and sugar at medium speed until fluffy (3-4 minutes).
3. Add egg yolks one at a time, beating well after each addition.
4. Add vanilla and coconut extract, beating to combine.
5. In a medium bowl, whisk together the cake flour, baking soda, baking powder, and kosher salt.
6. Gradually add the flour mixture to the batter, alternating with the solid, chilled coconut milk (begin and end with the flour mixture) beating until combined after each addition.
7. In a separate bowl, beat egg whites at high speed just until stiff peaks form. Fold egg whites into the batter.
8. Pour batter into the prepared pans. Bake for 30-35 minutes or until a wooden pick inserted in the cneter of the cake comes out clean. Allow to cool completely on a wire rack.
Frosting
1. In a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and fluffy.
2. Beat in vanilla and sea salt.
3. Initially on low speed but gradually adding to medium speed, beat in sifted confectionary sugar.
Assembly
1. Slice domed tops of the cake layers to create two even flat layers.
2. Place one layer on a cake stand of platter. Spread icing over of the bottom layer.
3. Top with second layer. Spread icing over top and sides of the cake. Note: If creating a naked cake, scrape icing along sides of cake to desired look.
4. Top with toasted coconut.
5. Store cake in the refrigerator until ready to serve. Allow to sit at room temperature for 30 minutes before serving.
Important Takeaway: Chill a can of full fat coconut milk (not cream of coconut) overnight in the refrigerator. Place can in a bowl using a can opener to open both ends. Allow coconut water to drain out. Use only the coconut milk solid. I used a can of the Organic Coconut Milk from Whole Foods.
Cake
1 cup (230 grams) unsalted butter, room temperature
1 1/2 cups (278 grams) sugar
4 large eggs, room temperature, separated
1 teaspoon coconut extract
1 teaspoon vanilla
3 cups (384 grams) cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup canned full fat coconut milk (see Important Takeaway note below)
Frosting
1 cup unsalted butter, room temperature
1 pound cream cheese, room temperature
1 1/2 pounds confectionary sugar, sifted
1 teaspoon vanilla
Pinch of sea salt
1 1/2 cups coconut flakes, toasted (325 degrees (F) for 8-10 minutes spread out evenly on a baking sheet)
Directions
Cake
1. Preheat oven to 350 degrees (F). Prepare either two 9" cake pans or a 9"x12" cake pan with spray and parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment beat the butter and sugar at medium speed until fluffy (3-4 minutes).
3. Add egg yolks one at a time, beating well after each addition.
4. Add vanilla and coconut extract, beating to combine.
5. In a medium bowl, whisk together the cake flour, baking soda, baking powder, and kosher salt.
6. Gradually add the flour mixture to the batter, alternating with the solid, chilled coconut milk (begin and end with the flour mixture) beating until combined after each addition.
7. In a separate bowl, beat egg whites at high speed just until stiff peaks form. Fold egg whites into the batter.
8. Pour batter into the prepared pans. Bake for 30-35 minutes or until a wooden pick inserted in the cneter of the cake comes out clean. Allow to cool completely on a wire rack.
Frosting
1. In a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and fluffy.
2. Beat in vanilla and sea salt.
3. Initially on low speed but gradually adding to medium speed, beat in sifted confectionary sugar.
Assembly
1. Slice domed tops of the cake layers to create two even flat layers.
2. Place one layer on a cake stand of platter. Spread icing over of the bottom layer.
3. Top with second layer. Spread icing over top and sides of the cake. Note: If creating a naked cake, scrape icing along sides of cake to desired look.
4. Top with toasted coconut.
5. Store cake in the refrigerator until ready to serve. Allow to sit at room temperature for 30 minutes before serving.
Important Takeaway: Chill a can of full fat coconut milk (not cream of coconut) overnight in the refrigerator. Place can in a bowl using a can opener to open both ends. Allow coconut water to drain out. Use only the coconut milk solid. I used a can of the Organic Coconut Milk from Whole Foods.
Monet-like images from the Magnolia Plantation and Gardens in Charleston, SC.