Huggy's Ultimate Coconut Cake

5
Steven Wilson

By
@unccalum

I've always found coconut cakes to be a little dry and not worth all the effort put into them. Well - now my mind has changed! I took the best of several recipes and combined them to come up with this delicious coconut cake! There's a good amount of moisture, a delicious coconut custard filling, and a wonderful coconut butter cream frosting. I hope everyone enjoys this one as much as my family did...I'll definitely be making this one again and again!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Prep:
1 Hr 30 Min
Cook:
2 Hr
Method:
Bake

Ingredients

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INGREDIENTS FOR CAKE

2 1/2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
2 stick
butter, unsalted - at room temperature, cut into pieces
2 c
sugar
4 large
eggs
1 c
coconut milk, unsweetened
1 tsp
coconut extract

INGREDIENTS FOR FILLING

1/2 c
sugar
1/4 c
cornstarch
2 c
half and half
4
egg yolks
3 Tbsp
butter, cut into pieces
1 c
sweetened flaked coconut
2 tsp
coconut extract

INGREDIENTS FOR FROSTING

3 stick
butter, unsalted, at room temperature
6 c
confectioners' sugar, sifted
3/4 Tbsp
coconut extract
3/4 tsp
pure vanilla extract
2 c
sweetened, flaked coconut

How to Make Huggy's Ultimate Coconut Cake

Step-by-Step

  • 1FOR THE CAKE:
  • 2Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
  • 3In a bowl, whisk flour, baking soda, baking powder and salt. Set aside.
  • 4Using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time. Reduce speed to low; beat in half of flour mixture. Beat in coconut milk and extract, then beat in remaining flour mixture until just combined.
  • 5Divide batter between cake pans and bake until a toothpick inserted into center comes out clean, about 30 minutes. Let cakes cool in pans on wire racks for 10 minutes. Turn out onto racks to cool completely.
  • 6FOR THE FILLING:
  • 7Combine sugar and cornstarch in a heavy saucepan.
  • 8Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, coconut, and coconut extract.
  • 9Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.
  • 10Spoon custard directly onto bottom cake layer - use as much of the filling as you can, but you may not use it all.
  • 11FOR THE ICING:
  • 12Place second cake layer on top of filling. Spread frosting generously on top and sides. Sprinkle coconut over top and sides of cake, pressing to adhere.
  • 13Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.

Printable Recipe Card

About Huggy's Ultimate Coconut Cake

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Southern




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