Happy Easter Coconut Cake

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What would Easter be without a Coconut Cake...although here in the South we make them at the drop of a hat!

Although I am not spending Easter at home this year, I am bringing this to my neighbor's where we will be feasting on great food , this Easter cake and a Caramel Flan for those who do not like coconut.  There are some of those, dear readers, as unbelievable as that can be to coconut lovers like me.  Great news! for that means seconds and leftovers for the rest of us.

Now there are several variations to a coconut cake.  There are recipes with a lemon curd filling and some with a cream cheese frosting.  Not on my watch!  However, today I had to violate one of my principles as it is raining and humid in my neck of the woods and you never, ever, ever attempt a boiled white frosting under those conditions.

I have used Ina Garten's recipe this time but added a few tricks here and there from old Southern recipes.  One is to brush the cake layers with coconut water.  The second is to add organic unsweetened coconut to the cake batter.

Always make some extra frosting and have on hand in case the frosting gives a little, as you can see from the picture below.  Right before we leave I will patch up with extra coconut.

Ingredients 


3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

4 oz. Goya coconut water

For the frosting:

1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature *
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted *
6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.  Brush the layers with some coconut water.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Serves 12

*I used 3 sticks of butter and 1 1.2 lbs confectioners sugar

Notes: Quick Version

1 pkg Duncan Hines coconut cake mix. Add 1 pkg Royal vanilla pudding.  Substitute Goya coconut water for water.  Make sure you spread coconut flakes to frosting between layers

All photos Lindaraxa