Mwahaha..it's been a while so I thought since the weather was in theory going to change..( yeah..I don't believe it either, ) that it was high time I throw out/post a fat bomb.
I guess I am really feeling better because I have a Jones to bake something....and I can't get coconut cake out of my head ....so enjoy.
Southern Coconut Cake:
Oven temp : 350 degrees
Bake time : 30 minutes
Butter Cake :
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 cup softened butter ( 2 sticks)
2 cups sugar
4 eggs , room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla
2 sticks butter , softened ( yes...2 more )
8 cups powdered sugar
1 cup milk
1 1/2 teaspoon vanilla
1 tablespoon coconut extract or coconut rum
1-14 ounce bag coconut flake, unsweetened
1. Preheat oven to 350 degrees
2. Prepare 3 9-inch cake pans with shortening and flour
3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl, set aside .
4. Cream butter until fluffy and then add sugar. Cream together for aprox 8 more minutes.
5. Add eggs, one at a time and cream together after each.
6. Add flour mixture and buttermilk alternately, beginning and ending with the flour. Combine each addition of flour and then turn mixer on high to add air to the batter.
7.Add vanilla and beat well. Turn mixer to high again for about 10 seconds once the vanilla has been incorporated to lighten the batter.
8 . Divide batter among pans and bake for 25 to 30 minutes until set.
9. Turn out of pans onto cooling racks and cool completely.
1. Whip butter until light and fluffy.
2.Slowly add sugar beating well after each addition.
3. When all the sugar has been incorporated and looks like crumbles, set mixer to low speed and add milk then beat on high for a few minutes .
4. Add vanilla and coconut flavoring and beat on high until the frosting reaches a spreading consistency. If too dry, add a few drops of milk, if too wet add small amounts of powdered sugar until the desired consistency is achieved.
Frost cake and sprinkle coconut over the top and sides.
NOTE: This is one of those cakes where you really DO need to do a crumb coat.