I love coconut cake.
I love chocolate and yellow cakes, as well.
I love cake, period.
But coconut cake has such a clean edge to it- the flavor is permeated within the cake itself and then you have a bonus of toasted coconut on top, mmm!
But it is hard to find a homemade cake that has the right flavor and mouth feel.
I like the Sara Lee frozen coconut cake- but I wanted to make my own so I went to the recipe index on the internet and combined and played with the ingredients and amounts and came up with this winner!!!
Notice that there is no leavening agent in the ingredients- the eggs are used to raise the crumb – and this is a rather dense cake- more like a pound cake than a sponge cake.
1 cup soft butter
6 ounces soft cream cheese
6 eggs, separated
1 tsp vanilla extract
2 cups plain or A/P flour
1/3 cup coconut flour (if you can’t find flour, put some in the food processor until it is quite fine
1/4 cup coconut milk
Preheat oven to 350 degrees F. Grease a 9x 13 in. cake pan.
Cream sugar into cream cheese and butter. Add yolks, one at a time, until batter is
smooth and light. Whip egg whites until soft peaks form and set aside.
Add vanilla and mix well, Add coconut milk, mix- then add plain and coconut flour and
mix well. Fold egg whites into mixture – carefully- you want it well mixed but still with lots of air in the batter. Gently scoop batter into greased pan and bake in pre-heated oven for 35 to 40 minutes. The cake should raise slightly whilst baking and will be a little browned on the edges – check doneness by inserting a clean knife or toothpick in center- when it comes out clean, the cake is done.Allow to cool completely and then ice with cream cheese icing.
I used 1/2 cup butter
6 ounces cream cheese
1 tsp vanilla
2 cups 10x or confectioner’s sugar
1/2 cup coconut flour
and beat it with a hand mixer until it was creamy
.Then topped the frosted cake with 1/2 cup toasted coconut.
I think the icing was a little too thick, but Frank likes more icing than I do. Half the recipe if your tastes run along with mine!
This sounds wonderful. I like the idea that it is more of a sponge cake. Seems like a winner to me. Thanks for sharing.
Frank likes two desserts in his lunch every day- so I’m always looking for something that I can pack up and have ready to pull out of the freezer- and this cake freezes and thaws like a dream!
And it is delicious- and not too difficult to make. So it is a winner on every arena!
Always great to hear from you- hope your belated Christmas celebration was a joy!
Oh Frank you make me smile. Two desserts with lunch? love it. Sounds like a lovely cake Heidi. xx
He would like dessert every meal- but for lunch he takes a sandwich, a boiled egg, two or three pieces of fruit, cookies and either a piece of cake or pie. And he still weighs the same – well- within a few pounds of his weight at our wedding.
Your cake looks and sounds delicious. I happy you bake so much for Frank.
Thanks, Cynthia- come on over tomorrow and get a piece of cake!
Beautiful cake, Heidi! I’ve bought my sheet pans and I’m ready to go! 🙂
It’s not chocolate- but coconut is a very satisfying cake,as well.
And I’m not a big fan of layered cakes- they tend to implode on me after they have been cut.
I hope your summer is long and warm – the heat index is very high there this year, isn’t it?
I would like to try the recipe it looks very yummy! Can you give me the correct recipe; it says 2 cups ? and ? tsp vanilla extract. Thank you for sharing!!!!!
Hi Cindy- Thanks for bringing these missing ingredients to my attention! It is 2 cups of AP flour and 1 tsp of vanilla extract. I have updated the recipe and I appreciate the opportunity to do so. Let me know how the cake turns out for you- we love it here!