La Madeleine Country French Café Coconut Cake

Coconut Cake Ingredients

• 2 sticks unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 1/3 teaspoon baking powder
• 1/2 teaspoon baking soda
• Fine sea salt
• 1 2/3 cups granulated sugar
• One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk*

Coconut Cream Cheese Frosting Ingredients

• 1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
• Two 8-ounce packages cream cheese, at room temperature
• 1 1/4 sticks unsalted butter, softened
• 2 1/2 cups confectioners’ sugar OR granulated sugar
• 1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
• 1 teaspoon pure vanilla extract
• Fine sea salt

*Homemade Buttermilk Recipe:

Option 1: 1 Cup of Whole Milk plus 1 tablespoon of vinegar in a bowl and stir the mixture. Put in the refrigerator for a minimum of 5 minutes.

Option 2: 1 Cup of Whole Milk plus 1 tablespoon of lemon juice in a bowl and stir the mixture. Put in the refrigerator for a minimum of 5 minutes.

Option 3: 1 Cup of Whole Milk plus 1 tablespoon of cream of tarter in a bowl and stir the mixture. Put in the refrigerator for a minimum of 5 minutes.

Option 4: 1 Cup of Coconut Milk plus 1 tablespoon of vinegar OR lemon juice OR cream of tarter in a bowl and stir the mixture. Put in the refrigerator for a minimum of 5 minutes.

Directions To Make The Cake Batter:

• Preheat the oven to 350 degrees. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.

• Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium sized bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients.

• In a separate large bowl for about 2 minutes, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk*, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.

• In another clean large bowl use clean dry beaters to beat the egg whites with a pinch of salt until the egg whites are stiff peaks (see figure 1).

• In batches, gently fold the beaten egg whites into the cake batter and try not to deflate the egg whites.

• Divide the cake batter evenly between the prepared cake pans. Spread the cake batter with an offset spatula to level the cake batter in the pan.

• Bake the cakes for 40 to 45 minutes until a toothpick comes out clean.

• Cool the cakes in the pans on a wire rack for about 10 minutes.

• Gently run a small sharp butterknife around the cake to loosen them from each pan.

• Flip the cakes out onto the racks and cool completely.

• Gently brush any crumbs from the cooled cake layers. If the cake baked a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome side down on the cake plate.

• Place 1 cake layer flat-side upon a cake plate.

Directions To Make The Coconut Cream Frosting:

• Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended. Scrape down the sides as needed, for about 3 more minutes. For a tropical twist, you can add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix.

Directions To Decorate The Coconut Cream Cake With Frosting:

• Spread 1 heaping cup of Coconut Cream Cheese Frosting over the bottom cake layer. Leave a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top. You certainly don’t want it to bulge out the sides.

• Sprinkle 1 cup sweetened shredded coconut mix over the frosting.

• Top with the second cake layer flat-side up. Spread the remaining frosting over the top and sides of both cakes. Use the back of large spoon or a spatula to spread the frosting.

• Sprinkle the remaining coconut mix over the cake and gently pressing into the sides to adhere.

• Refrigerate at least 1 hour before serving. For best results, serve one day in advance the Coconut Cream Layered Cake.