Coconut Cake

I am going to start this post by saying I hate coconut.  Yes, you read that right.  I always feel like I am chewing on suntan lotion when I have anything with coconut.  That being said...my husband LOVES coconut.  And since he has been tenderly dealing with my emotional, crying, stubborn, emotional, still slightly nauseous pregnant self, I made him this cake.

And I have to admit, I kind of like it myself.  Without the coconut shavings.....blech.....still tasting Hawaiian Tropic here.

This recipe was staring me down when I received my Paula Deen magazine in the mail this past week.

What you will need:
1 1/2 cups of unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon of coconut extract
1 teaspoon of vanilla extract
3 1/2 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups of coconut milk
1 cup buttermilk

I was only able to find coconut flavoring.  So if you do find an extract, your cake will have a stronger coconut flavor than mine.   But I am pretty sure it is still going to be super yummy.

The first step is to read this recipe all the way through.  I could have saved myself a TON of dishes if I would have done that.  A lot of the ingredients can be measured out and thrown together in a big bowl.  You can do this with the flour, baking powder, baking soda, and salt.  Measure it out and throw it in a bowl together.  Just make sure you stir really well and set aside.

Next, measure out your buttermilk and your coconut milk.  Combine them in one bowl and set aside.

Now you are going to beat the softened butter and sugar together in a mixer until incorporated.  Add in the egg yolks and extracts.

Now take your two bowls, your dry and wet ingredients, and add them to the butter mixture.  Start by adding a third of the flour mixture and let it incorporate a little.  Then add in some of the milk. Let it combine just a little.  Now back to the flour...and so on until you have both bowls emptied.

Using another clean bowl, whip the egg whites until they form stiff peaks.  Fold the egg whites into the cake batter.  This helps makes it a little lighter and fluffier.

The magazine suggests pouring the batter into three greased 9" round pans.  If you have three 9" round pans, I envy you for your supplies and more importantly your storage space.  I poured my batter into a greased 8" round pan (with 3" high sides) and sliced it into layers later.  Bake at 350 degrees.  If you have the three pans like suggested, the magazine says to bake for about 20 minutes. Mine took about 50 minutes to bake.  Let cool on a rack when done baking.

Check back tomorrow for the lime cool whip frosting recipe that is deliciously paired with the coconut cake.

Coconut Cake - Print Recipe