Southern Coconut Cake

(Recipe)

Coconut Cake

Samyak Veera

5 large egg whites

1/2 cup (118 ml, 4 fl oz) whole milk

1 tablespoon coconut flavoring

3 cups (340 grams) cake flour

2 1/3 (470 grams) cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room

temperature

1 cup (237 ml, 8 fl oz) unsweetened coconut milk

Ingredients for Cake

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Ingredients For the Cream Cheese

Buttercream Frosting

8 ounces (227 grams) cream cheese, room temperature

1/2 cup (113 grams) unsalted butter, room temperature

4 cups (455 grams) powdered sugar, sifted

1-3 tablespoons unsweetened coconut milk or regular milk

1 teaspoon coconut flavoring

1 cup (85 grams) unsweetened coconut

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Ingredients For the Whipped

Cream Cheese Filling

1 cup of the Cream Cheese Buttercream Frosting (above)

1 cup (237 ml, 8 fl oz) heavy whipping cream

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Instructions To make the cake

Preheat oven to 350 degrees. Butter and flour two 8-inch (or 9-inch) cake pans

and line with parchment paper. (See note)

In a small bowl, whisk together the egg whites, whole milk and coconut

flavoring.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour,

sugar, baking powder, and salt. Add the butter and coconut milk and combine on

low speed until moistened. Increase speed to medium and beat until light and

fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the

egg white mixture in 3 additions, scraping down the sides of the bowl and mixing

just long enough to incorporate between additions.

Divide the batter among the prepared pans and bake for 35-40 minutes or until

a toothpick inserted into the center comes out clean. Allow the cakes to cool in

their pans for 10 minutes, then turn them out onto cooling racks to cool

completely.

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Instructions To make the

buttercream

Beat together the butter, cream cheese, and powdered

sugar on medium high speed until light and creamy. Add the

coconut flavoring and enough coconut milk (or regular milk) to

reach a spreadable consistency. Mix until smooth.

Spread the coconut on a sheet pan. Toast in a 350 degree

oven until golden, checking every 2 minutes. Watch it

carefully, the coconut will burn fast. Let it cool completely.

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Instructions To make the

Whipped Cream Cheese

Filling

With a whisk attachment, beat the heavy cream until it

starts to thicken. Add 1 cup of the cream cheese buttercream

a spoonful at a time while mixing on medium-high speed.

Whip to soft peaks.

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Instructions To frost the cake

If desired, slice the 2 cake layers in half to create 4 layers.

Place one cake layer on a cake stand or plate. Cover with the

whipped cream cheese filling. Repeat with the rest of the

layers. Frost the entire cake with the remaining cream cheese

buttercream and cover in the toasted coconut.

Chill for one hour before serving. Store in the fridge, cake

will keep for several days.

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Note

I've had some comments about the batter not fitting in two 8-

inch pans. My pans are 4 inches deep and can accommodate

a lot of batter. If you have only 2-inch deep pans, consider

using 3 pans or 9-inch pans.

Samyak Veera

Samyak Veera