Coconut Cream Cake

My mom got this recipe off Good Morning America a couple of years ago.  They have a contest every year around Christmas and this recipe won!  The recipe comes from Sam Champion's grandmother.

This is a super moist cake and makes wonderful cupcakes!!  It's has coconut milk which you can find  in the Asian section of the grocery store, I like Thai Kitchen's Coconut Milk. You can also find coconut milk in the Mexican food section although I prefer the Thai brand.   I have had to use the other when I couldn't find it and it works fine... the Thai one is just thicker!   I bet I made about 5 cakes and 15 dozen + cupcakes last year!

I bake this in 3 round pans but the recipe calls for 2 round pans and then it has you cut each layer horizontally to create 4 layers (my mom did that)... you can do whichever you want! Most cakes I make have 3 layers so I just automatically do that (and maybe I'm a bit lazy or am always in too much of a hurry)!

This make about 25 to 27 cupcakes! 

If you love coconut you are going to LOVE this recipe!

I made this one several months ago and happen to have a pic.... I believe someone ordered it and that is why there is the cardboard underneath!

Coconut Cream Cake

·  For cake

·  1½ stick unsalted butter, softened

·  2 cups sugar

·  6 egg whites

·  2 ¼ cups cake flour ( I use all purpose flour- I do sift it)

·  2 teaspoons baking powder

·  ½ teaspoon salt

·  1 teaspoon coconut flavor

·  1 cup unsweetened coconut milk

·  1 cup flaked coconut

·  For Icing

·  2 sticks butter

·  ½ cup shortening

·  1 ½ pounds confectioner's sugar

·  1 teaspoon coconut flavor

·  4-5 tablespoons unsweetened coconut milk

·  1 ½ cups flaked coconut

·  For Garnish

·  2 ½ -3 cups flaked coconut (to cover cake)

·  Cooking Directions

To Make the Cake

Preheat oven to 350 degrees. Butter liberally  ( I use crisco) and flour two 9-inch cake pans.

In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy. Slowly add the egg whites until incorporated. In a large bowl, sift together the cake flour, the baking powder and the salt. Add the flour mixture to the butter mixture until incorporated but don't over mix. Add the coconut flavoring, and the coconut milk until combined . Add 1 cup of flaked coconut.

Divide the batter equally between the two prepared cake pans. Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch. Let cool in pan on wire racks until cakes are completely cool, then carefully unmold. Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).

To Make the Icing

Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the coconut flavoring and the coconut milk.

In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut. Set aside.

Assembling the Cake

When ready to ice the cake, place the first cake layer on serving dish. Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula. Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.

With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake. Finish by gently pressing the remaining 2 1/2 – 3 cups of flaked coconut on the frosted cake, covering it entirely.