Ingredients
Equipment
Method
Baking Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine 1 cup of softened butter and 1 3/4 cup of white sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 3-5 minutes.
- Mix in 1 cup of cream of coconut until well combined. Then, add the 4 large eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together 2 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients. Mix until just combined. Stir in 1 teaspoon of coconut extract.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together 1/2 cup of softened butter and 8 ounces of softened cream cheese until creamy. Add 1 teaspoon of coconut extract and gradually mix in the 2 pounds of powdered sugar. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. For an added touch, sprinkle toasted coconut on top of the frosting.
Notes
- Don’t overmix the batter; this can lead to a dense cake.
- Allow the cakes to cool completely before frosting to prevent melting.
- Make sure your butter and cream cheese are at room temperature for the frosting to mix smoothly.
- Use freshly toasted coconut for the best flavor and texture.