COCONUT CAKE RECIPE

COCONUT CAKE RECIPE

Ingredients:
16 ounces unsalted butter, cubed
3 cups sugar
6 large eggs
4 1/2 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 tablespoon coconut extract
Ingredients for coconut filling:
3 cups coconut milk
2 cups milk
16 ounces unsalted butter, cubed
1/3 cup cornstarch
1 tablespoon coconut extract
2 tablespoons water
8 cups sweetened coconut flakes

Ingredients for coconut frosting:

4 cups whipping cream, preferably coconut flavor
1 cup confectioner's sugar, sifted
2 cups sweetened coconut flakes, for decorating

Directions:
1. FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and
fluffy, 5 to 6 minutes.
3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
4. In a large bowl, sift together flour, baking powder, and salt.
5. In a small bowl, mix together milk and coconut extract. With mixer on low speed, add flour mixture, alternating
with cream mixture, beginning and ending with flour; beat until just combined.
6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45
minutes. Let cool completely on a wire rack before removing cakes from pans.

7. FOR THE FILLING: Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high
heat, stirring occasionally until sugar is dissolved.
8. Meanwhile, in a small bowl, mix together cornstarch, coconut extract, and 2 tablespoons water to the cream
mixture, bring to a boil, and simmer until thickened, about 1 minute.
9. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
10. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric
mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.

11. FOR THE ICING: Place whipping cream in a bowl of an electric mixer. Gradually add confectioner's sugar and
whip until stiff.
12. Ice the cake with the whipped cream, then place sweetened coconut flakes on the sides and top of the cake.