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
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CAKE
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3 ccake flour
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3 tspbaking powder
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1/2 tspsalt
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2 stickunsalted butter, softened
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2 csugar
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4eggs
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1 cmilk
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1 tspvanilla extract
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1medium-sized fresh coconut
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CREAM CHEESE FROSTING
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2 pkg(8oz) cream cheese
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1/2 cbutter
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3 cconfectioner's sugar
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1 1/2 tspvanilla extract
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1small can crushed pineapple, well-drained
How to Make Best Coconut Cake
- Preheat 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.
- FOR CAKE- Cream butter in large bowl. Gradually add sugar, beat until fluffy. Add eggs, one at a time, beating well after each.
- Sift 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.
- FOR 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.
- Spread pineapple/coconut frosting only between each layer, and use additional frosting to coat top and outside of cake.
