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Toasted Coconut Cake

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12
Cake Dessert
(Leave a review)
1½ hours
Prep: | Cook: | Servings: 12
Wine Pairing:

Ingredients

Cake

  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups flour, all purpose
  • 2 cups sugar
  • 2 sticks unsalted butter, room temperature
  • 5 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon coconut extract
  • 1 cup flaked coconut

Frosting

  • 8 ounces cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 5 cups confectioners’ sugar
  • 1 vanilla bean, scraped
  • 1 cup shredded coconut, lightly toasted

Directions

Cake

  1. Preheat oven to 350°F.
  2. Fully grease and flour a 10″ tube pan.
  3. Sift together  salt, baking powder, and flour together. Set aside.
  4. Whip butter and sugar with an electric mixer until light and fluffy, about 5 minutes.  Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
  5. Scoop in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
  6. Bake for 1 hour, or until a toothpick inserted into the cake comes out clean.

Frosting

  1. Beat until creamy the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.
  2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners’ sugar. Continue beating until smooth and creamy, about 3 minutes.
  3. Frost cake, then sprinkle top and sides with toasted coconut
Yum
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