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Coconut Cake Recipe

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This recipe for Coconut Cake, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marissa Vellinga
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
3/4 C Butter or Virgin Coconut Oil
2 C Sugar
1 C Coconut Milk
3 Eggs
1 1/2 tsp Vanilla
1/8 tsp Almond Extract (I'm pretty darn sure that this made my cake taste too much like almond so I dumped a bunch of coconut extract (maybe about 1/2 tsp?) in there to cover it up. Just taste as you go and adjust)
3 C Cake Flour (all purpose flour works as well)
3 tsp Baking Powder
3/4 tsp Salt

FROSTING
1/2 C Butter
4 TBSP Cream Cheese
approximately. 7 C Powdered Sugar
1 tsp Vanilla
1 tsp Coconut Extract
1/2 tsp Salt
the rest of the can of coconut milk (I think I may have added extra to the cake, because I don't remember having more than about 1/4 C left, if that. Just use it if it needs more liquid I guess)
4 C (ish) Grated Coconut

Directions:
Directions:
Preheat oven to 350 degrees. Butter three 8-inch cake pans (it fits in two, but practically overflows in the oven). Cut a piece of wax or parchment paper the size of the cake pan bottoms and place in pans. Lightly flour the paper.

Cream butter with sugar until light and fluffy. Stir in coconut milk. Add eggs one at a time beating well after each addition. Add in vanilla, almond, and coconut extracts.

Sift flour, baking powder, and salt together. Add slowly to sugar mixture.

Divide batter between 3 baking pans and bake until brown and cake begins to pull away from the sides of the pan. (One recipe I referenced said 20-25 minutes, another said 40-45 minutes. Both times I made this cake it was in the oven for over an hour. Sorry there is no precise baking time, just watch it!)

While cake is in the oven begin the frosting. Cream butter, cream cheese, and powdered sugar. Add the extracts and salt and mix. Add coconut milk as needed. Taste and adjust according to how you like it. Add coconut.

Turn cake layers from pans and let cool. Remove the wax paper from cake layers. Cut off any uneven tops. Brush off crumbs. Frost each layer of cake. Pat sides and top with toasted or non-toasted coconut, and/or toasted pecans. Yum. (We like toasted pecans on the sides and non-toasted coconut on the top).

Personal Notes:
Personal Notes:
*This recipe is adapted from several recipe websites, so not one source can be credited.

I am not a very precise cook, so I took a lot of my own liberties while making this cake and unfortunately didn't take great notes on what I did. Both times I made it, however, it turned out delicious, so I still encourage you to be brave and give this cake a whirl! Really! Don't be scared off, cause this cake is AMAZING!

 

 

 

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