Moist Coconut Cake with Cream Cheese Frosting Recipe
Cake and Frosting Recipe from: https://sallysbakingaddiction.com/coconut-cake/
Ingredients for the Cake
· 2 and 1/2 cups (275g) sifted cake flour* (spoon & leveled)
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1 teaspoon salt
· 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
· 1 and 2/3 cups (330g) granulated sugar
· 5 large egg whites, at room temperature
· 1/2 cup (120g) sour cream, at room temperature
· 2 teaspoons pure vanilla extract
· 1 cup (240ml) canned coconut milk, at room temperature*
· 1 cup (80g) sweetened shredded coconut
Ingredients for the Frosting
· 1 cup (230g) unsalted butter, softened to room temperature
· one 8-ounce block (224g) full-fat cream cheese, softened to room temperature*
· 5 cups (600g) confectioners’ sugar
· 1/2 teaspoon pure vanilla extract
· 1/8 teaspoon salt
Instructions
1. Preheat oven to 350°F (177°C). Grease a 9x13 inch cake pan (note: I made two 9x13 inch cakes in order to get a layered cake. So, I made 1.5 times the above recipe), line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream and vanilla extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. I baked each 9x13 inch pan separately for 35 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Assemble: Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides.
Decorating the cake using the Pointillism Method
1. I decided to make a Kathakali shape as it reminded me of my hometown, Kerala (in India). Being unable to visit Kerala this year has made me more homesick. So, I decided to dedicate my cake to my homeland.
2. Pointillism is a technique of painting/decorating in which small, distinct dots of color are applied in patterns to form an image. I used a Wilton Tip #2 to make the dots.
Disclaimer : All content on this post was shared by a participant of the Great Bay Area Bake-Off. The blog does not claim any ownership, copyright or content responsibility. All credits belong to the participant.