Coconut Layer Cake
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup 2 sticks unsalted butter, room temperature.
- 1 cup canned sweetened cream of coconut such as Coco Lopez
- 4 large eggs separated
- 1 teas vanilla extract
- 1 cup buttermilk
- Pinch of salt
Cream Cheese Frosting
- 1 8 oz package cream cheese, at room temperature
- 1/2 cup butter at room temperature
- 1 lb confectioners' sugar (powdered sugar) sifted
- 1 teaspoon vanilla extract
- In a bowl blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Fill and frost the cake when it is completely cool.
- Preheat oven to 350 degrees.
- Butter and flour two 9-inch diameter cake pans with 2- inch high sides.
- Whisk flour, baking powder, baking soda and 1/2 teas salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut* in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.