The introduction of crisp spring air brings a desire for everything coconut! To begin with, let’s start with this luscious Coconut Cake with Coconut Buttercream Frosting ! If you are having an Easter gathering with family, this would be a perfect addition. When busting into the back porch door at my grandparent’s house, I would, on occasion, see a coconut cake sitting on top of their big chest freezer awaiting pick up. As a child, it looked huge! My grandmother would often make cakes for people in her community; she loved to bake.Β Perhaps it is genetic! My coconut cake may not be her recipe, but my visual memory was my inspiration.
The Mix Up:
First, beat the softened butter until light and fluffy. Mix in the sifted sugar until well combined.
Then, add the room temperature eggs, one at a time, followed by the extracts.
Next, toss together the unclumped and “fluffed” coconut with the dry ingredients. Make sure it’s equally distributed throughout the flour mixture.
Alternate mixing in the room temperature buttermilk and dry ingredients. Make sure you scrape the sides a few times during this process.
Look at this luscious cake batter!!!
The Big Bake:
Divide the batter evenly amongst the 3 cake pans sprayed with Baker’s Joy or use your proven method of choice toΒ provide you a quick release.
After 28-30 minutes, a toothpick inserted in the center should come out clean. Allow the layers to cool their pans for about 10 minutes. Then, use an offset spatula or knife to go around the edges of the pan. Invert to remove and place upright on cooling rack until completely cooled.
Frosting:
Whip butter until light and fluffy. AddΒ confectioner’s sugar 1 cup at a time. Slowly incorporate milk to bring it all together.
Then add the extracts and cream of coconut. Beat on HIGH for a few minutes until desired consistency is met.
Place first layer of cake on top of strips of waxed or parchment paper on cake plate. When frosting is complete, you can just slide them out for a cleaner presentation. Put a big dollop of frosting on top and spread to the edges.
Continue the process with the next two layers. Spread the remainder on the sides. I left mine as shown to catch more of the coconut, but you can certainly smooth out the sides. I was just anxious to eat this beauty, I guess.
The Sprinkling of the Flakes:
Start by covering the top layer with a hefty coating. Then, rotate the cake around as you gently toss and press the remaining coconut onto the sides from a close distance, about 2-3 inches or so. You can see coconut flakes on the waxed paper which you can pick up and place in spots you didn’t cover, if you desire. Slide the strips of waxed paper out and recenter the cake on its presentation plate.
Cover and refrigerate overnight to allow the flavors to absorb more into the cake, or for just a few hours if needed sooner.
Time to Eat! :
Look at this! YUM!!!
In order to honor my grandmother’s inspiration, I put the first slice of this Coconut Cake with Coconut Buttercream Frosting onto one of her serving plates. Thanks for the memories, Mom Mom!
Coconut Cake with Coconut Buttercream Frosting
Ingredients
Coconut Cake
- 3 c All-Purpose Flour, spooned and leveled
- 4 t baking powder
- 1 c sweetened coconut, unclumped and fluffed
- 1 c butter, softened
- 2 c granulated sugar, sifted
- 4 large eggs, room temperature
- 1 t coconut extract
- 1 t vanilla
- 1 c buttermilk, room temperature
Coconut Buttercream Frosting
- 1 c butter
- 2 pounds confectioner's sugar
- 1/2 c milk
- 1 t coconut extract
- 1 t vanilla extract
- 2 T cream of coconut
- 7 oz package of sweetened coconut
Instructions
Coconut Cake
- Preheat oven to 350Β°F. Spray Baker's Joy into bottom and sides of 3-8" cake pans.
- In a small bowl, whisk together the flour and baking powder. Sprinkle in the coconut and toss to distribute equally and coat the flalkes.
- In a stand mixer, whip butter until light and fluffy.
- Mix in the sifted sugar.
- Add eggs, one at a time. Blend in extracts.
- Add buttermilk and dry ingredients alternately.
- Place batter equally among 3-8"pans.
- Bake for 28-30 minutes or until toothpick comes out clean when inserted in center.
- Remove pans to a cooling rack for about 10 minutes. Run an offset spatula around the edges of the cake pans. Invert pan and place cake upright back on cooling racks until completely cooled. Make the frosting once cakes are cool enough to frost.
Coconut Buttercream Frosting
- Whip butter until light and fluffy.
- Add confectioner's sugar 1 cup at a time.
- Slowly incorporate the milk.
- Add extracts and cream of coconut on HIGH for a few minutes until desired consistency is met.
- Liberally frost between layers and top. Spread the remaining frosting around the sides.
- Sprinkle coconut on top and gently press onto the sides.
- I stored this in a covered container overnight to allow the flavors to set. It may be stored at room temperature, as well. This makes at least 16 generous slices of this luscious 3 layer cake. Enjoy!
