January 4, 2008
Coconut Cake With Coconut Frosting
Someone that Jamison works with requested that I make a coconut cake and now that our oven is finally back in working order I did just that! There are several ways you can go with a coconut cake...You can make a white cake with coconut frosting or a coconut cake with cream cheese frosting or my preferred method a coconut cake with coconut frosting. If you're a coconut lover (which I am!) then add coconut to both the cake and the frosting! But no matter how you make it you're in for a treat!
What You'll Need for the Cake:
3 cups of cake flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
2 tablespoons of coconut extract
1/3 cup of safflower oil (Note: Any clear vegetable oil will work, I just prefer safflower oil.)
1 cup of light sour cream (Note: Any type of sour cream will work...light, fat free, regular.)
1/2 cup of buttermilk
2 cups of unsulphured coconut
(Note: I used a little of the batter to make a small round cake for Alexis and I since I was sending the big cake to work with Jamison and thus the two cakes in the picture above, but the recipe is written for one sheet or double layer cake.)
Preheat oven to 350 F.
Sift or mix together dry ingredients (flour through sugar). Add vanilla, coconut extract, safflower oil, eggs, sour cream and buttermilk to the flour mixture and stir until smooth. Stir in coconut and mix until just incorporated. Pour batter into a 13 X 9 inch baking dish or two 8 inch baking pans that have been sprayed with non-stick spray. Bake for 30 minutes or until cake sticks clean with a toothpick.
Let cool completely and then frost with frosting recipe below.
What You'll Need for the Frosting:
2 - 8 ounce packages of cream cheese, softened (Note: You can use low-fat, fat free or regular. They all work.)
2 sticks of butter, softened
1 teaspoon of vanilla
1 tablespoon of coconut extract
1 - 18 ounce package of powdered sugar
2 cups of unsulphered coconut
Cream together cream cheese and butter until smooth. Add vanilla and coconut extract and mix until blended. Slowly add powdered sugar and beat until smooth. Stir in coconut until incorporated and use frosting to frost coconut cake.
Notes: If you wanted to make just a basic white cake you could leave out the coconut extract and coconut. This is true for a basic cream cheese icing as well. Just subtract the coconut extract and coconut and you're set.
Posted by Dianne at January 4, 2008 12:18 PM
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I saw an episode of Good Eats awhile back where Alton Brown made a coconut cake, and I've been craving one ever since! Yours sounds delicious!
Posted by: Deborah at January 4, 2008 4:00 PM
I got through stages where I love coconut and can't get enough of it and then stages where I can take it or leave it. Right now I'd have to say I'm adoring it! :o)
Posted by: Dianne at January 4, 2008 5:37 PM
Yum, coconut cake is my absolute favorite! I found your blog as I was traveling through cooking blogs. So glad to have found yours. Beautiful and delicious! Karen
Posted by: karen cox at January 4, 2008 10:55 PM
Thanks Karen! :o)
Posted by: Dianne at January 5, 2008 5:42 PM