Coconut Layer Cake With Cream Cheese Frosting

Name: Coconut Layer Cake With Cream Cheese Frosting
Prep time: 35 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 c. cake flour (not self-rising); 2 tsp. baking powder; 3/4 tsp. salt; 1/2 tsp. baking soda; 3/4 c. (1 1⁄2 sticks) unsalted butter, softened; 1 1/2 c. granulated sugar; 4 large eggs; 1 tbsp. vanilla extract; 1 c. sweetened cream of coconut; 2/3 c. low-fat buttermilk; 2 bricks (8 ounces each) cream cheese, softened; 1 c. (2 sticks) unsalted butter, softened; 2 tsp. vanilla extract; 1/4 tsp. salt; 3 c. confectioners’ sugar; 6 oz. unsweetened coconut flakes

By The Good Housekeeping Test KitchenPublished: Mar 21, 2016

Mike Garten

Yields:

Prep Time:

35 mins

Total Time:

1 hr 45 mins

Jump to recipe

A delightful ending to any Easter Sunday feast.

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Ingredients

3 cups
cake flour (not self-rising)
2 tsp.
baking powder
3/4 tsp.
salt
1/2 tsp.
baking soda
3/4 cup
(1 1⁄2 sticks) unsalted butter, softened
1 1/2 cups
granulated sugar
4
large eggs
1 Tbsp.
vanilla extract
1 cup
sweetened cream of coconut
2/3 cup
low-fat buttermilk

Cream Cheese Frosting

2
bricks (8 ounces each) cream cheese, softened
1 cup
(2 sticks) unsalted butter, softened
2 tsp.
vanilla extract
1/4 tsp.
salt
3 cups
confectioners’ sugar
6 oz.
unsweetened coconut flakes

Directions

1. Step 1Prepare Cake Layers: Preheat oven to 325°F. Grease three 8-inch round cake pans. Line bottoms of pans with parchment paper; grease parchment.
2. Step 2In large bowl, whisk flour, baking powder, salt and baking soda.
3. Step 3In another large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy. Reduce speed to medium-low; add eggs one at a time, beating well after each addition and scraping bowl with rubber spatula. Beat in vanilla.
4. Step 4In separate bowl, whisk cream of coconut and buttermilk. On low speed, add flour mixture alternately with coconut mixture, beginning and ending with flour mixture, occasionally scraping bowl with spatula. Beat just until blended. Divide evenly among prepared pans.
5. Step 5Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Run small knife around side of each layer; invert onto racks. Cool completely. Layers can be made up to 1 day ahead; wrap well and store at room temperature.
6. Step 6Prepare Cream Cheese Frosting: In large bowl, with mixer on low speed, beat cream cheese and butter until smooth. Beat in vanilla and salt until incorporated. Gradually beat in confectioners’ sugar. Increase speed to medium and beat until fluffy.
7. Step 7Assemble cake: Place 1 cake layer on cake plate, flat side up. Spread with 3⁄4 cup frosting and top with another cake layer, flat side up. Spread with 3⁄4 cup frosting. Top with remaining cake layer, flat side up. Lightly frost side and top of cake with frosting to barely coat. Refrigerate assembled cake and remaining frosting at least 1 hour Frost top and side of cake with remaining frosting. Cover top and side of cake with coconut flakes. Cake can be refrigerated up to 6 hours. (Cover loosely with plastic wrap.) To serve, let stand at room temperature 1 hour.

Nutritional Information (per serving): Calories 690; Protein 7g; Carbohydrate 77g; Total Fat 40g; Saturated Fat 27g; Dietary Fiber 2g; Sodium 390mg

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