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5 from 3 votes

OLD SCHOOL COCONUT CAKE

his is a cake that I don't make that often because it requires a little more time than most of my cakes
but its absolutely worth every minute after u are finished
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: Southern Comfort
Keyword: CAKE, COCONUT, COCONUT CAKE, OLD SCHOOL SOUL FOOD, SOUTHERN CAKES
Servings: 10
Author: CHEF JEFFERY WILKLIAMS
Cost: 15.00

Ingredients

  • 3 sticks unsalted butter(room temp)
  • 2 cups granulated sugar
  • 5 ea whole eggs(room temperature)
  • 1 1/2 teasp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup whole milk
  • 4 oz sweetened shredded coconut
  • 1 lb cream cheese(room temp
  • 2 sticks unsalted butter
  • 3/4 tsp vanilla
  • 1 lb confectioners sugar
  • 6 oz sweetened shredded coconut

Instructions

  • set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans,
    In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.
    In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
    Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
    For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
    To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature

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