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Kathy's Coconut Cake Recipe

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This recipe for Kathy's Coconut Cake is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 c cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
1 cup (2 sticks) salted butter, room temperature
1 can sweetened cream of coconut (such as Coco Lépez)
4 large eggs, separated
1 tsp vanilla extract
2 tsp coconut extract
1 c buttermilk
pinch of salt
4 c toasted shredded coconut
Directions:
Directions:
Preheat oven to 350º. Grease and line with with parchment paper. two 9" cake pans. Sift 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/coconut extracts. On low speed, beat in dry ingredients and then buttermilk, each just until blended. DO NOT OVER BEAT.
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.

Icing cake with Sour Cream Frosting. Cover the sides and top with the toasted coconut.
Personal Notes:
Personal Notes:
If baking for Easter, decorate with jelly bean (eggs), dyed coconut clusters (green for nests) and marsh mellow peeps.

 

 

 

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