Coconut Cake
Adapted from Southern Living magazine recipe
For the cake:
2/3 cup butter, room temp
1 1/3 cup sugar
3 eggs, room temp
2 cups cake flour
2 tsp. baking powder
1/8 tsp. salt
2/3 cup milk
1/3 cup coconut milk
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
For the frosting:
1/4 cup butter, softened at room temp
8 oz. cream cheese, softened at room temp
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
16 oz. confectioners sugar
1 cup sweetened, shredded coconut
Preheat oven to 400 F. Grease and flour two 4-inch cake pans and line with parchment paper.
Cream butter and sugar together until pale, light & fluffy. Scrape down the sides, then add in eggs one at a time. Mix well after each addition.
Combine dry ingredients together.
Mix together both milks and extracts
With mixer on low, alternately add dry ingredients and milk. Scrape down the bowl and mix on medium for 5 minutes.
Divide between the pans and tap pans to release any air.
Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let cool in pans for 10 minutes, then cool completely before frosting.
Using an electric mixer to cream together the butter and cream cheese until light and fluffy.
Add in extracts and blend on low for 1 more minutes. Scrape down the bowl and slowly add in the confectioners sugar, mixing on low. Once all together, mix for 3 more minutes.
Cut your cake into desired layers and even up the top. Cover the first layer with frosting. Place the next layer of cake and cover in frosting. Continue with this process for each layer. Spread frosting all over the top and sides. Spread and smooth frosting. Sprinkle coconut all around and press onto the sides. Refrigerate for at least an hour before serving.
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