This coconut cake recipe makes 3-6 inch cakes, or 2-8 inch cakes.
Preheat oven to 330F. Butter, line the bottom of 3-6 inch cake pans, butter bottom and flour the pans. Shake off thheflour excess and set aside.
Into a bowl pour cake flour (2 cups and 1/4 cup), baking powder ( 1 teaspoon), baking soda ( 1/2teaspoon) and salt ( 1/4 teaspoon). Whisk or sift, set aside.
In a bowl beat room temperature butter (1/2cup, 113grams), oil (1/2cup, 120ml) and portion of granulatd sugar (1cup and 1/2 cup, 300grams). Beat until well blended together, about 5 minutes.
Into the butter mixture beat in egg yolks (5 egg yolks), scrape down the bowl, and beat in extracts : cocontu Extract ( 1 teaspoon and 1/2 teaspoon, Vanilla Extract (1/2 teaspoon), Almond Extract (1/2 teaspoon) and 15 drops LorAnn Coconut Flavoring(optional).
In a clean bowl beat egg whites (5 egg whites), cream of tartar (1/4tsp) till foamy, then gradually beat in granulated sugar(1/2cup,100grams) and continue beating until stiff peaks are formed.
On low speed, into the butter mix gradually, alternating beat in coconut milk (1 cup) and flour mix.
Lastly, fold in sweetened shredded coconut, roughly chopped.
Divide batter evenly into prepared 3-6inch cake pans or 2-8inch cake pans.
Bake cakes at 330F, for 25-30 minutes, or until the toothpick inserted in the middle comes out clean.
If cakes are browning too much, cover them loosely with a foil
Remove cakes from the oven and let cool for 20 minutes. Then, carefully unmold cakes and transfer to a cooling rack and let cool completely.
In a bowl cream room temperature butter (2 stick and 1/4 stick, 255 grams) for 3 minutes. Then gradually beat in room temperature full fat cream cheese ( 1package and 1/2 pkg.,340grams). Beat until smooth, 5 minutes.
Gradually beat in powdered sugar (5-6 cups) and a pinch of salt.
Tip: If powdered sugar has lumps, sift it thru a mesh sieve.
Beat in Vanilla Extract ( 1/2 teaspoon) and 15 drops Lorann Coconut Flavoring.
If frosting gets too soft refrigerate for 30 minutes or longer till it firms up.
Spread sweetened or unsweetend shreadded coconut onto a baking sheet.
Bake in the preheated oven at 350F (180C) for 5-8 minutes, Checking the coconut frequently to prevent it from getting too brown.
Shredded coconuts tends to get browned around teh rim of the baking sheet, be sure to toss the coconut to ensure even browning.
Once it's golden brown, remove it from the oven and let cool before using. Toasted coconut can be prepared ahead of time. Store it in an airtight container.
Trim the tops of the cakes, and fill the cake with raspberry jam (if using) and cream cheese filling.
Crumb coat the cake and chill for 1-2 hours. Then frost the ake with remaining cream cheese frosting and decorated the sides and the top with toasted, cooled coconut flakes.
Recipe by Hanielas.com