My first recipe ever! This one comes to you from my mom in Boston. She came across it years ago and had yet to make it until this weekend. The cake is moist and dense, and the cream cheese frosting melds perfectly with the nuttiness of the coconut. Pour a tall glass of milk, throw on a faux-fur coat, and savour the experience that is this wonderful creation!



For the cake:

2 3/4 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter
4 large eggs, separated
1 cup buttermilk
1 cup canned sweetened cream of coconut
1 teaspoon vanilla extract

For the frosting:

8-ounce package cream cheese, at room temperature
1 stick butter, at room temperature
2-3 cups powdered sugar
1/2 cup canned sweetened cream of coconut
4 cups sweetened shredded coconut
1 teaspoon vanilla extract


Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
 
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
 
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.


While the cakes are baking, prepare the frosting. Using an electric mixer, beat the cream cheese and butter together until mixed. add the cream of coconut, the vanilla extract, and the powdered sugar. Mix until frosting comes together.

Place 1 cake layer on cake plate. Spread 1 cup cream cheese frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)


The original recipe from Epicurious can be found here

34 comments

Anonymous
Reply

This was delicious!

Anonymous
Reply

FANTASTIC!!!

Imperfectly Balanced
Reply

Do you use the cream from the can of coconut milk or what type of cream of coconut do you use?

Kim
Reply

Coco Lopez cream of coconut
Found in grocery stores in the alcohol beverage isle or the international isle. It what is used to make Pina Colada

Justine R
Reply

I made this for a coworker’s birthday (who loves coconut cake) and it was a huge hit. Everyone devoured it, including me, and I don’t even really like coconut. Thank you so much for the recipe!!

Sarah | Broma Bakery
Reply

Absolutely Justine! I’m so glad you enjoyed it. It remains a favorite of mine to this day!

Mimi
Reply

Can I bake it in a bundt pan?

Sofi | Broma Bakery
Reply

We’ve never tried it, but it should work!

Norma
Reply

I. Love. Coconut. I will. Like to. Bake this cake. I have a queation. “Why. The egg whites with the yolks has to be divided??
I will. Like. If you can. Help mw with this

Sofi | Broma Bakery
Reply

When you separate eggs you can whip up egg whites into incredibly light and fluffy peaks! You can’t do this with a whole egg!

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