Saturday, January 08, 2022

My Mom's Coconut Cake

 


















Every year before my Mom moved to heaven I made her favorite Coconut cake. In total I probably made 67 of these cakes and each and every time I lit the candles and presented it to her, she would go on and on about how her daughter could make the best coconut cake in the whole world. She was the one who taught me how to make it when I was young and yet she insisted I made it better. I would light up as bright as she did over that cake. To know my Mom thought I was the best cook was quite an accomplishment in my life. I miss making this cake for her each year... and I cry each time I make it.

Mom's Coconut Cake

1 and 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
3 cups cake flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut
 
Buttercream Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, (16 oz.), sifted 
6 ounces sweetened shredded coconut for topping

Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.


 







 











Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.



 



   




 

 


 

 

  Frosting:

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.


 











Photograph is copyrighted and the property of ©Welcome Home

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.