Coconut Cake with Coconut Cream Cheese Frosting

Coconut Cake with Coconut Cream Cheese Frosting

In a medium bowl, combine flour, baking powder, baking soda and 1/2 teaspoon salt and whisk; set aside.

In a large bowl , add sugar, butter and sweetened cream of coconut. Using an electric mixer beat until fluffy, about 3 minutes. Beat in egg yolks, one at a time. Add vanilla and coconut exracts. With mixer set on low, beat in dry ingredients and then buttermilk, each just until blended.

In another bowl, using clean and dry beaters, beat egg whites and a pinch of salt until they are stiff but not dry.  Gently fold egg whites into cake batter.

Ingredients

  • 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 (2Sticks) - Unsalted Butter
  • 1 Cup - Sweetened Cream of Coconut-like Coco Lopez
  • 4 - Large Eggs, Separated
  • 1 Teaspoon - Vanilla Extract
  • 1/2 Teaspoon - Coconut Extract
  • 1 Cup - Buttermilk, Well Shaken
  • 2-8 Ounce Packages - Cream Cheese, at Room Temperature
  • 1/2 Cup (1 Stick) - Unsalted Butter, at Room Temperature
  • 2-3 Cups - Powdered Sugar
  • 1/2 Cup - Sweetened Cream of Coconut-like Coco Lopez
  • 1 Teaspoon - Vanilla Extract
  • 1/2 Teaspoon - Coconut Extract
Read the whole recipe on Gonna Want Seconds