Coconut Cake with Coconut Buttercream Frosting
A perfectly nostalgic springtime dessert to share with family and friends.
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Servings: 16
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 350°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!