Something about today is screaming “Must have COCONUT!” We can’t wait to share this mouth-watering recipe with you. And be warned: it’s not for the faint at heart. This is for true coconut-lovers only.
For the Cake:
2 ½ C cake flour
1 1/2 t baking powder
1 t salt
2 ½ sticks unsalted butter, softened
2 C sugar
5 large eggs
2 t vanilla extract
⅔ C coconut milk
1 ½ C sweetened coconut flakes (unsweetened is ok if you want to cut down calories)
For the Frosting:
(for one 6×3 in cake)
4 oz package cream cheese, softened
1/4 stick unsalted butter, softened
Zest of half lemon
1 t of lemon extract
1 1/2 C confectioners’ sugar (sifted)
3/4 C toasted unsweetened coconut flakes
1) Preheat oven to 350 degrees. Into a bowl whisk flour, baking powder, and salt together, then set aside. In another mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes at medium speed. Add eggs one at a time until combined. Add vanilla extract. Add coconut milk mix well. Add dry ingredients and shredded coconut and mix (do not over mix).
2) Pour the cake into the pans. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 25 minutes. Let cool on wire racks.
3) For the frosting, beat cream cheese and butter together until light and smooth. Add lemon extract and zest, add the confectioners’ sugar slowly until thoroughly incorporated.
4) Toast the coconut flakes until they turn golden brown (either stovetop in a pan, or in the oven on a baking sheet). Frost the cake with the cream cheese/lemon frosting. Garnish with toasted coconut flakes.