Old-Fashioned Coconut Cake

By Leite's Culinaria

Ingredients

2 sticks (8 oz) unsalted butter (at room temperature)
1/2 cup sweetened shredded coconut (plus more for sprinkling)
1 3/4 cups granulated sugar
4 large eggs (room temperature)
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup sweetened coconut cream ((I use Coco Lopez))
1/2 cup unsweetened coconut milk
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon pure coconut extract (none of that blechy fake stuff)
3/4 cup unsweetened coconut milk
1/2 cup granulated sugar
2 tablespoons all-purpose flour
One (7-ounce) package sweetened shredded coconut
1 teaspoon vanilla extract
3 large egg whites
1 teaspoon coconut extract
1/2 cup cold water
1 1/2 cups granulated sugar
3/4 teaspoon cream of tartar

Prep Time45mins
Cook Time30mins
Servings12

Instructions

Make the coconut layer cake

Preheat the oven to 350°F (175°C). Butter and lightly flour three 8-by-2-inch round cake pans, then line the bottoms with parchment paper.

Beat the butter in the bowl of a stand mixer until smooth. Dump in the coconut.

Add the sugar gradually and beat until fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating well after each addition.

Whisk the flour, baking powder, baking soda, and salt In a medium bowl. In another bowl, whisk together the coconut milk, coconut cream, and extracts.

Spoon the flour mixture into the creamed butter in 4 additions, alternating with the coconut milk mixture, beating well after each addition. Divide the batter among the cake pans.

Bake for 30 to 35 minutes or until a cake tester inserted in the center of a cake comes out clean. TESTER TIP: Resist overbaking the cake. it will be unpleasantly dry and crumbly.

Let the cakes cool in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack.

Make the coconut filling

Whisk the coconut milk, sugar, and flour in a medium saucepan until smooth.

Cook, stirring constantly, over medium-high heat until thickened and bubbly, about 5 minutes. Remove from the heat, then stir in the coconut flakes and vanilla extract. Cool to room temperature.

Spread half of the cooled filling between the first two layers of cake, then the other half between the second and third layers.

Make the Italian meringue

Add the egg whites and coconut extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until foamy, about 1 minute.

Combine the water, sugar, cream of tartar In a medium saucepan over high heat.

As the mixture begins to bubble around the edges, stir once to make sure the sugar is dissolved completely. Let it come to a rolling boil, 2 to 3 minutes. Immediately remove from the heat.

Turn the mixer to medium-high, and pour the sugar syrup CAREFULLY into the beaten egg whites in a thin, steady stream. Continue beating for about 7 minutes or until stiff peaks form, but the frosting is still silky.

Frost the top and sides of the cake immediately, being generous with your swoops, swirls, and flourishes. Generously sprinkle the top of the cake with shredded coconut.