- 8
- 50 mins
- 75 mins
Ingredients
- WHITE COCONUT CAKE
- 2 3/4 c unbleached cake flour (I use Swans Down)
- 1 3/4 c granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp sa;t
- 12 Tbsp unsalted butter, softened
- 4 lg egg whites
- 1 lg egg
- 1 c heavy cream
- 1 tsp pure vanilla extract
- 2 Tbsp coconut extract
- 1 can 15 ounces coconut cream
- COCONUT WHIPPED CREAM FROSTING
- 1 pkg 8 ounces cream cheese (room temperature)
- 1/2 c granulated sugar
- 1 tsp pure vanilla
- 2 tsp coconut extract
- 2 c heavy whipping cream
- 1 1/2 c sweetened coconut, shredded
Preparation
Step 1
CAKE DIRECTIONS:
Preheat oven to 350 degrees
Grease and flour a 9 x 13 pan, or spray with baking spray. (this could also be made into cup cakes or 2 8" layers)
In a large mixing bowl combine cake flour, sugar, baking powder and salt. Mix on low speed to combine.
Gradually beat in softened butter and mix until crumbly.
Beat in egg whites, one at a time.
Beat in whole egg.
In a separate small bowl, whisk cream and extracts together. Slowly stir this mixture into the cake batter, beating mixture until fluffy, about 3 minutes (depending on the speed of your mixer).
Pour batter into pan. I always "burp" my cakes by bouncing them on the counter tops to release any bubbles, making the cake more dense without a lot of holes. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
As soon as the cake comes out of the oven, poke holes throughout the cake with a fork and pour Cream of Coconut over the top, letting it absorb into the cake.
Cool thoroughly before frosting.
FROSTING:
Note: cold mixing bowl and utensils work best when making the icing.
In a large mixing bowl mix cream cheese, sugar, vanilla extract & coconut extract together. Mix on medium speed until smooth, with no lumps.
Slowly add the heavy whipping cream and beat on high until the cream forms stiff peaks (about 3 to 5 minutes). Scrape sides and bottom of bowl several times while mixing.
Spread whipped icing over cake and top with coconut.
Store in a tightly covered pan in the refrigerator.