Coconut Cake #10

By carvalhohm

Ingredients

• 1 cup (1/2 lb.) butter, softened (see notes)
• 1 1/2 cups plus 2 tablespoons sugar
• 3 large eggs
• 3 large egg yolks
• 1 tablespoon vanilla
• 3 1/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 1/2 cups sweetened shredded dried coconut, plus additional for garnish
• 3 cups whipping cream
• 1 tablespoon light rum

Details

Servings 12
Adapted from americanfamily.com

Preparation

Step 1

1. In bowl, with mixer on medium-high speed (use the paddle attachment if using standing mixer), beat butter and 1 1/2 cups sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.

2. In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of flour mixture into butter mixture. Stir in half milk just until blended. Stir in another third of flour mixture, then remaining milk, followed by remaining flour. Fold in 1 1/2 cups coconut. Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.

4. For frosting, in large bowl, with mixer on high speed, beat whipping cream with 2 tablespoons sugar until soft peaks form; fold in rum. Split layers of coconut butter cake, making four; spread each of first three with about 3/4 cup whipped cream. Frost cake with remaining whipped cream, then sprinkle top and sides generously with additional dried coconut. Chill at least 1 hour.