My stepmom requests this cake every year for her birthday. I am very happy about this because I love coconut cake, too. This year, I made Coconut Cream to eat spooned on the cake, in addition to the frosting. It really made this dessert worth requesting again.
Coconut Cake Recipe
Preheat oven to 350 degrees & grease two 8 inch round cake pans.
Mix three sticks of butter and two cups of sugar on high speed in a mixer until light and fluffy.
Add 5 eggs at room temperature, one at a time.
Add 1 1/2 tsp vanilla extract & 1 1/2 teaspoons almond extract and mix. The mixture will look lumpy.
In a separate bowl, mix 3 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
Add dry ingredients to the bowl of wet ingredients, alternating with one cup of coconut milk. Mix until just combined. Fold in 1/2 cup shredded unsweetened coconut. Pour into two greased cake pans.
Bake for 45-55 minutes until top is lightly browned and a knife inserted into the center comes out clean. Cool in pans for 30 minutes. Remove from pans and continue cooling on wire racks. Chill before frosting.
Cream Cheese Frosting Recipe
Let 16 oz. of cream cheese soften on the counter. Beat it until it is soft and add 1/2 can of coconut cream, 3/4 tsp vanilla extract, 1/4 tsp almond extract, and 1 lb. of powdered sugar until smooth. Slather frosting on top of one cake. Add the second layer and frost the top of it and all of their sides. Sprinkle with 6 oz. unsweetened shredded coconut.
Whipped Coconut Cream Recipe
Chill a can of coconut cream in the fridge for a few hours. Beat in a mixer until the consistency of a thick cream: coconut cream plus 1/2 tsp vanilla extract and 2 tablespoons maple agave syrup. Use this to spoon on cup pieces of cake for extra decadence.
Adapted from “The Oh She Glows Cookbook,” by Angela Lidden.