Best Coconut Cake
By
Mysti Tillison
@Littlebittychef
1
My mom's recipe. Using fresh coconut is the key... although a bit more time consuming than using canned or bagged coconut, it gives a flavor that is unmatched!
Ingredients
- 3 c
- cake flour
- 3 tsp
- baking powder
- 1/2 tsp
- salt
- 2 stick
- unsalted butter, softened
- 2 c
- sugar
- 4
- eggs
- 1 c
- milk
- 1 tsp
- vanilla extract
- 1
- medium-sized fresh coconut
- 2 pkg
- (8oz) cream cheese
- 1/2 c
- butter
- 3 c
- confectioner's sugar
- 1 1/2 tsp
- vanilla extract
- 1
- small can crushed pineapple, well-drained
CAKE
CREAM CHEESE FROSTING
How to Make Best Coconut Cake
- 1Preheat oven to 350 degrees. Prepare 3 8" round pans by greasing and flouring well. Pierce coconut and drain milk, reserve. Grate coconut and set aside.
- 2FOR CAKE- Cream butter in large bowl. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating well after each.
- 3Sift flour with baking powder and salt. Add flour mixture (a little at a time), alternating with milk and vanilla, to butter mixture. Mix well afer each addition. Beat only until smooth, overbeating will yield a dry cake. Pour equally into prepared pans and bake 20-25 minutes, until cake tester inserted in cake comes out clean. Cool cakes completely and trim tops to achieve a flat surface. Pour reserved coconut milk equally over tops of each layer.
- 4FOR FROSTING- cream butter and cream cheese until fluffy. Mix in vanilla, then add confectioner's sugar, a cup at a time, mixing well after each addition. Mix in grated coconut. Remove about 3/4 c. frosing to a small bowl, and add drained crushed pineapple. Mix well.
- 5Spread pineapple/coconut frosting only between each layer, and use additional frosting to coat top and outside of cake.
