Coconut Cake with Cream Cheese Frosting

One of life's universal truths: Shopping at the grocery store when you are hungry, borderline hangry, is tantamount to committing a crime in the presence of hundreds of eyewitnesses. To further advance a guilty verdict we avoid going through self-checkout to conceal our identity, instead choosing to wait in what seems like the longest, slowest moving line ever to pay for all of those things magically appearing in our cart. In an effort to avoid everyone's eye contact (or stares depending on one's level of guilt) we put on our sunglasses and immerse ourselves in the magazines lining the check-out aisle. Rather than choosing any of the tabloid magazines (another kind of crime), we pick up a food magazine. Subtly trying to convince everyone around us we are highly sophisticated 'foodies' gathering the ingredients for a really large dinner party. Yet more than likely our behavior is simply validating their unspoken first impressions. Our attempt at remaining incognito fails the moment several cans of Pringles (the person who shall remain nameless's guilty pleasure) are detected in the cart.

It was during one of those hangry shopping excursions when I picked up a copy of a special issue of Bake From Scratch: Cakes 2016. If there was one thing I really didn't need, it was another food magazine. Any restraint I had (which wasn't much to begin with) went out the window as soon as I saw the recipe for an Old-Fashioned Coconut Cake. Other than most things made with chocolate or caramel, coconut is another one of my guilty pleasures. The magazine went into the cart.

Instead of shredded, desiccated coconut, the cake's coconut flavor comes from both coconut extract and coconut milk. On a recent cooking show I had learned chilling a can of full-fat coconut milk overnight in the refrigerator helps to separate the flavorful coconut milk from the coconut water. As much as I don't like to take too many risks with making a recipe for the first time, I knew this was going to be the recipe to test out that culinary suggestion. Spoiler Alert: It worked!

The cake's tender, delicate crumb comes from both the use of cake flour and whipped egg whites. Like most cakes, this one begins with beating the butter and sugar until fluffy followed by adding the egg yolks (one at a time). Before alternating adding the dry ingredients and the solid cup of coconut milk, the vanilla and coconut extract are blended in. At this point the batter will be very thick. Folding in the stiff peaked egg whites will help to lighten it slightly.

If you are having a large informal gathering or need something to bring to a potluck, make this cake in a 9"x12" cake pan. But if there is an occasion you are celebrating or if you just happen to love the irresistible look of a layer cake, make it in two 9" cake pans. Note: To ensure even cake layers as well as an even baking time, weigh your batter filled cake pans. In a preheated 350 degree (F) oven, the 9" cake pans bake in 30-35 minutes. Baking time for a 9" x 12" pan is similar.

This time when making the cream cheese frosting I used one pound of room temperature cream cheese, one cup of room temperature unsalted butter, one and a half pounds of sifted confectionary sugar, a teaspoon of vanilla, and last but not least, a pinch of sea salt. Whipped until fluffy and creamy, there was more than enough frosting to generously frost a two layer naked cake. I had thought about adding some coconut extract and/or solid coconut milk to the frosting, but I wanted the coconut flavor of the cake to shine through. The creamy (un-coconut enhanced) cream cheese frosting was a perfect compliment to the moist coconut flavored cake. Make this cake and the coconut lovers in your life will fall deeply, hopelessly in love with you.

The finishing touch to this Coconut Cake with Cream Cheese Frosting is the topping of large toasted coconut chips. They bake to perfection after 8-10 minutes in a preheated 325 degree (F) oven.

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.

As a long time fan and worshipper of all of Ina Garten's recipes, I am now secretly wishing for a Coconut Cake throw down with her. Compared to her incredibly delicious Coconut Cupcakes with Cream Cheese Frosting, I am betting even she would swoon over this Coconut Cake with Cream Cheese Frosting. A throw down with Ina Garten is probably one of those wishes not likely to be granted, but I am one to not easily let go of a wish.

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.

Monet-like images from the Magnolia Plantation and Gardens in Charleston, SC.