Coconut Cake
Mon Petit Four recipe - French (Baking/Home)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 oz cream cheese, 2 pkgs, room temperature
- 1/2 lb . unsalted butter, 2 sticks, room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 lb . confectioners' sugar, sifted
- 6 oz sweetened shredded coconut
- 2 - 3 tsp milk, optional
- 3/4 lb . unsalted butter, 3 sticks, at room temperature
- 2 c sugar
- 5 extra-large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 c all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c milk
- 4 oz sweetened shredded coconut
Instructions
- 1
To make the cake, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing just until each is incorporated. Add the extracts in and give the batter a quick mix. The batter will look clumpy, and that's okay. Don't overmix it!
- 2
Sift the flour, baking powder, baking soda, and salt into a large bowl. With the mixer on low speed, alternate between adding these dry ingredients and the milk to the cake batter, starting and ending with the dry ingredients.
- 3
Use a large spoon or spatula to stir in the 4 oz of shredded coconut until incorporated. Line two 9-inch cake pans with parchment paper and grease the sides of the pans. Divide the batter equally among the two pans before baking at 350°F for 45 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean (or with only a couple of crumbs).
- 4
Let the cakes slightly cool in their pans before flipping them out onto a wire rack to cool completely. Once they're completely cool, frost with cream cheese frosting. To make the frosting, beat the cream cheese and butter on medium speed until they're combined and smooth. Add in the extracts and the powdered sugar. Beat the frosting just until the powdered sugar is blended in. It should be thick and smooth. If it seems too stiff, stream in a couple teaspoons of milk to loosen it up.
- 5
To assemble, simply place your first layer of cake onto your serving platter and apply frosting on its top. Add the second layer of cake and repeat. Then frost the sides before taking a small handful of shredded coconut and very gently patting it into the sides of the cake. Sprinkle the coconut all over the top as well.