Coconut Cake with Toasted Coconut Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients:
For the cake:
16 tablespoons (2 sticks) unsalted butter, softened
2 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, separated, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup buttermilk, at room temperature
1 cup shredded sweetened coconut, toasted (see tip, below)
¼ teaspoon cream of tartar
For the frosting:
8-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
6 cups confectioners' sugar (1 pound box)
1 cup shredded sweetened coconut, toasted until golden
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Directions: |
Directions:Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter and sugar together until fluffy, 4 to 5 minutes, using an electric mixer on medium speed. Add vanilla and beat until smooth. Add the egg yolks, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in thirds, alternating between the buttermilk and the flour mixture. Beat for 45 seconds after each addition and begin and end with the dry ingredients. Scrape down the bowl. Add the coconut and beat on low speed.
In a separate bowl, beat the egg whites until frothy using the electric mixer on high speed. Add the cream of tartar, and beat until stiff peaks form. Fold the beaten whites into the batter until no white streaks remain. Divide the batter evenly among the 3 prepared pans and smooth the top of each.
Bake on the middle rack of the oven for 25-30minutes. or until a toothpick inserted in the center comes out clean. Remove the pan from the oven to wire racks to cool to room temperature for 10 minutes before frosting.
To make frosting:
Beat cream cheese and butter together until light and smooth with electric mixer on medium speed. Scrap down the bowl. Beat confectioners'(Powdered) sugar, a little at a time until creamy and smooth. Scrape down the bowl. With rubber spatula, gently fold in the toasted coconut and combine well. |
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Preparation
Time: |
Preparation
Time:1hr 15 min |
Personal
Notes: |
Personal
Notes: Toasting Coconut (golden not golden brown)
Preheat oven to 325 spread the coconut in an even layer on a baking sheet, then toast it on the top rack of the oven for 10-15 minutes, stirring it every 5 minutes to ensure even coloring. Remove, let cool, and use, or store in an airtight container in a cool, dry place.
Notes:
1. This recipe makes about 24 cupcakes. Fill cupcake liners about 2/3 the way full and bake for 15-18 minutes.
2. The baking time above is a very rough estimate, Start checking for doneness around 25 minutes and keep an eye on it.
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