Coconut Cake

This is my second attempt to make a coconut cake.  The taste of this cake was amazing! It was just the right amount of coconut and cream. I found it this recipe at bon appetit magazine. I followed the cake directions exactly. I tweaked the frosting so I could make a whipped cream type filling in the middle layer.  I had made butter cream icing the day before and needed to find a good use for it. Below is a copy of the recipe and the changes I made.  This is a cake I will be making again(even without the changes).

So basically I  made a batch of

coconut whipped cream -

1 cup heavy whipping cream

1/4 cup sugar

1/4 cup canned cream of coconut

Use a cold glass or metal bowl. (Just stick in the freezer for 5 minutes or longer) Put the cream in the bowl and start the mixer.  Beat the cream until it is almost stiff. Then add in the coconut cream and continue to beat for a minute. Finally add the sugar and continue to beat until peaks are formed. 

I then took about a cup of homemade butter cream  and whipped it into the whipped cream. This part is optional it depends on the texture you are trying to achieve in the center.

Homemade Butter cream

1 cup (2 sticks) unsalted butter, room temperature

6 to 8 cups confectioners' sugar

1/2 cup milk

1 teaspoon pure vanilla extract

 Cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. If you have a vanilla bean on hand (I know everyone does right??) it is a great touch to the icing.

After I whipped in the icing to the whipping cream I filled the center of the cake with that mixture.  You will have a little extra. I let my two year old and husband go crazy on the extra! You could always save it for later.

Now if you don't have whipping cream or extra icing the icing provided below is delicious. It will also make a great filling. I made the icing and had plenty left that could have went into the center layer.

Ingredients

Cake

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup canned sweetened cream of coconut (such as Coco López)*
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Pinch of salt

Frosting

• 2 (8-ounce) packages cream cheese, room temperature
• 1/2 cup (1 stick) butter, room temperature
• 2 cups powdered sugar
• 1/2 cup canned sweetened cream of coconut (such as Coco López)*
• 1 teaspoon vanilla extract

• 4 cups shredded coconut

*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Preparation

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
Make the frosting. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)