Coconut Cake
This recipe is from Ina Gartner, the Barefoot Contessa and the Food Network for this awesome recipe.
I've made some minor changes to the original recipe, mostly removed any almond extracts and substituted the flour with Frankie's gluten-free all purpose flour blend.
Enjoy!
| Category: | Sweets Cakes & Pies |
Ingredients
Cake
| 340 g butter, unsalted, room temperature, plus more for greasing pans |
| 2 cups white sugar |
| 5 LG eggs |
| 3 tsp vanilla extract |
| 3 cups Frankie's gluten-free all-purpose flour blend |
| 1 tsp baking powder |
| 1/2 tsp Kosher salt |
| 1/2 tsp baking soda |
| 1 cup milk, or milk alternative |
| 113 g unsweetened coconut, shredded |
Frosting
| 450 g cream cheese, room temperature |
| 225 g butter, unsalted, room temperature |
| 1 tsp vanilla extract |
| 454 g icing sugar / powdered sugar |
| 170 g unsweetened coconut, shredded |
Coconut Cake Directions
Start by pre-heating your oven to 350°F or 175°C and grease two 9 inch (23cm) baking pans. Insert a piece of parchment paper on the bottom of each and then grease the bottom of the pan again. Lightly flour them and set aside.
In a stand mixer with a paddle attachment combine the butter and sugar and beat on high until light and fluffy. Add the eggs, one at a time until well blended. Mix in the vanilla.
In a second bowl whisk together the flour, soda, baking powder and salt.
Starting with the flour, alternate add the flour and milk into the mixer blending each time before the next ingredient. You should end with the flour. It should be: flour, milk, flour, milk, flour. Mix until well blended. (Because your flour is gluten-free you don't have to worry about the cake getting tough and developing any gluten. By whipping in more air you're going to make your cake fluffier and lighter).
Fold in coconut.
Divide the cake batter into the two prepared baking pans evenly and bake for 30-45 minutes (or until a skewer comes out clean). Check your cakes at the 2/3 time point to ensure that they aren't going to over-bake.
Let cool for about 30 minutes in the pans and then remove and let cool completely on wire racks before proceeding.
Frosting:
In a bowl, with a mixer, combine the butter, cream cheese and vanilla until light and fluffy. There could be small clumps of cream cheese, and that's perfectly ok. Add the icing sugar and mix until smooth.
To assemble, place one cake top side down and icing. Then place the next cake top side up and icing the top and sides of the cake. Cover with coconut on the sides and top.
Serve at room temperature.
I used Frankie's gluten-free All-Purpose flour blend which is an awesome flour blend and available at www.glutenfreefrankies.com Now you can bake just as good as I can!
