Triple Coconut Cake

Hello everyone!

 

Yesterday was my sister’s birthday (25, a quarter of a century!), and we celebrated with food, games, and more food. How else does one even celebrate?

Of course, the day wouldn’t have been complete without a cake. This is nothing like your average white cake though; this one is special. Why? Coconut, and lots of it. It takes a fun spin on the plain white birthday cake and turns it into an adult-focused treat.

 

 

If I can be completely honest, I added coconut in pretty much every form that I could. Coconut flavoring, coconut cream, and even shredded coconut. Why not go all out?

Even though I was at risk of overloading the senses, I think this turned out great. Even with the amount I used, it wasn’t too sweet, and the hint (hah) of coconut was perfect.

Coconut Cake

• ½ c. butter
• 1 c. sugar
• 3 eggs
• 1 tbsp. Coconut flavoring
• 1 tbsp. Baking powder
• ½ tsp. Salt
• 1 ½ c. flour
• ¾ c. milk

Coconut Frosting

• ½ c. butter
• ½ c. cream of coconut
• 2 c. icing sugar
• sweetened shredded coconut (for sprinkling on top)

Cake: Preheat oven to 350 degrees F.

In a large bowl, cream butter and sugar. Add eggs one at a time, mixing in between each egg. Add coconut flavoring, baking powder, and salt.

Add flour and milk, alternating and mixing well between each addition. Pour into two round, greased cake pans, dividing evenly between them. Bake for 25-30 minutes, or until a toothpick comes out clean.

Icing: Soften butter in a small bowl and add coconut cream. Beat on low with an electric mixer until smooth. Add icing sugar at ½ c. intervals until at desired consistency (it should be thick, but not too thick to spread).

Once the cake has cooled completely: Frost the bottom layer of the cake before placing the second cake on top. Frost top and sides, smoothing out with a butter knife. Sprinkle with shredded coconut.

xxxxx.