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Coconut Cake with Cream Cheese Frosting

I decided to play with white cake recipes to make a tasty 4th of July cake for a crowd. We really liked this lightly coconut-flavored cake with cream cheese frosting – different from your typical plain, dry white cake. Spongy, without being heavy, and flavorful. A perfect base for decorating with whatever berries you choose. I used raspberries and blueberries to make the American flag, but feel free to innovate!

If you’re up for a little challenge, click here to try this 2-layer version with cream filling!

American flag cake, Cooking Chez Moi, coconut cake recipe, white cake recipe, cream cheese frosting

Coconut Cake with Cream Cheese Frosting

Servings: 12-14

Active Time: 1 hour

Cooking Time: 1 hour 35 minutes

Need: 9-by-13-inch baking dish (at least 2 inches (5 cm) deep)

Cake:

2 ¼ cups (340 g) cake flour

1 tablespoon baking powder

¼ teaspoon salt

1 cup (240 ml) unsweetened coconut milk

1 teaspoon vanilla extract

1 ½ sticks (170 g) unsalted butter, softened

1 cup (260 g) granulated sugar

4 large eggs, yolks and whites separated

1/3 cup (20 g) shredded coconut

Frosting:

12 oz (340 g) cream cheese (light is fine)

1 ¼ sticks (160 g) unsalted butter, softened

2 cups (265 g) confectioners’ sugar

Fresh berries

Preheat the oven to 250° F (120° C). Butter (or use Pam) a 9-by-13-inch baking dish really well. In a medium bowl, whisk together the cake flour, baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla extract.

In a large bowl, use a mixer to beat the butter with ½ cup (130 g) of the sugar until fluffy. Keep beating and add the egg yolks one at a time. On low speed, continue beating and add half of the dry ingredients and half the coconut mixture. Beat well then add the other half of both mixtures and beat well. Add the coconut flakes and beat another minute.

Clean the beaters. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining ½ cup of sugar. Beat until thick and glossy. Scrape the egg whites into the cake batter and gently fold until well combined.

Pour the cake batter into the buttered dish and bake for about 1 hour and 35 minutes. It will be done when a knife inserted in the middle comes out clean and the top is golden and springy to the touch. Take out of the oven and let cool for about 10 minutes. Gently flip the cake out of the dish and onto a rack.

Make the frosting. In a medium bowl, use a mixer to beat the cream cheese and butter until smooth. Add the confectioners’ sugar and beat until smooth. Refrigerate for about 10 minutes before frosting the cake.

Place the cake on a serving platter. Spread the cream cheese frosting evenly all over the cake using a spatula. Decorate or serve with lots of fresh berries.

And bon appétit!

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