Huggy's Ultimate Coconut Cake
5 photos of Huggy's Ultimate Coconut Cake
By
Steven Wilson
@unccalum
8
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!!
Ingredients
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INGREDIENTS FOR CAKE
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2 1/2 call purpose flour
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1 tspbaking soda
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1/2 tspbaking powder
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1/2 tspsalt
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2 stickbutter, unsalted - at room temperature, cut into pieces
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2 csugar
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4 largeeggs
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1 ccoconut milk, unsweetened
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1 tspcoconut extract
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INGREDIENTS FOR FILLING
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1/2 csugar
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1/4 ccornstarch
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2 chalf and half
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4egg yolks
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3 Tbspbutter, cut into pieces
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1 csweetened flaked coconut
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2 tspcoconut extract
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INGREDIENTS FOR FROSTING
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3 stickbutter, unsalted, at room temperature
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6 cconfectioners' sugar, sifted
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3/4 Tbspcoconut extract
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3/4 tsppure vanilla extract
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2 csweetened, flaked coconut
How to Make Huggy's Ultimate Coconut Cake
- FOR THE CAKE:
- Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
- In a bowl, whisk flour, baking soda, baking powder and salt. Set aside.
- Using 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.
- Divide 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.
- FOR THE FILLING:
- Combine sugar and cornstarch in a heavy saucepan.
- Whisk 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.
- Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.
- Spoon custard directly onto bottom cake layer - use as much of the filling as you can, but you may not use it all.
- FOR THE ICING:
- Place 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.
- Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
