Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 1 h
Cook time: 25 min
Yield: 12
Ingredients: FOR THE CAKE:; 3 1/4 cups all-purpose flour; 1 1/2 cup granulated sugar, separated (1 1/4 for the cake, 1/4 cup for the meringue); 1 teaspoon salt; 1/4 teaspoon baking soda; 1 tablespoon baking powder; 1 cup buttermilk, room temperature; 5 large egg yolks (save the egg whites); 1/4 cup canola oil; 2 tablespoons pure vanilla extract; 1 1/2 cup (3 sticks) unsalted butter, melted; 1/3 cup egg whites; FOR THE COCONUT BUTTERCREAM FROSTING:; 1 3/4 cups unsalted butter, room temperature; 9 cups confectioners' sugar; 15 oz. can sweetened cream of coconut; 2 tablespoons sweetened coconut flakes, plus another tablespoon - toasted

Coconut Cream Cake was pinched from <a href="http://howtofeedaloon.com/coconut-cream-cake/" target="_blank">howtofeedaloon.com.</a>

"This Coconut Cream Cake is gorgeous and super delicious. Perfect when planning a special meal. So moist and so flavorful. Delicious...."

INGREDIENTS

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FOR THE CAKE:

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3 1/4 cups all-purpose flour

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1 1/2 cup granulated sugar, separated (1 1/4 for the cake, 1/4 cup for the meringue)

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1 teaspoon salt

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1/4 teaspoon baking soda

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1 tablespoon baking powder

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1 cup buttermilk, room temperature

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5 large egg yolks (save the egg whites)

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1/4 cup canola oil

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2 tablespoons pure vanilla extract

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1 1/2 cup (3 sticks) unsalted butter, melted

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1/3 cup egg whites

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FOR THE COCONUT BUTTERCREAM FROSTING:

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1 3/4 cups unsalted butter, room temperature

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9 cups confectioners' sugar

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15 oz. can sweetened cream of coconut

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2 tablespoons sweetened coconut flakes, plus another tablespoon - toasted

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