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!
1 cup buttermilk
8-ounce package cream cheese, at room temperature
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.
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.
The original recipe from Epicurious can be found here