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huggy's ultimate coconut cake

unccalum avatar
a recipe by
Steven Wilson
@unccalum
Chesterfield, VA

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!!

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prep time 1 Hr 30 Min
cook time 2 Hr
method Bake

Ingredients For huggy's ultimate coconut cake

  • 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 lg
    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

  • 1
    FOR THE CAKE:
  • 2
    Place a rack in center of oven and preheat to 350ºF. Grease and flour 2 9-inch round cake pans.
  • 3
    In a bowl, whisk flour, baking soda, baking powder and salt. Set aside.
  • 4
    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.
  • 5
    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.
  • 6
    FOR THE FILLING:
  • 7
    Combine sugar and cornstarch in a heavy saucepan.
  • 8
    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.
  • 9
    Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.
  • 10
    Spoon custard directly onto bottom cake layer - use as much of the filling as you can, but you may not use it all.
  • 11
    FOR THE ICING:
  • 12
    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.
  • 13
    Chill for at least 2 hours and up to a day. Remove from refrigerator 30 minutes before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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