I don't remember why I even had a bag of that flaked coconut. But it has been sitting in my cabinet for a long time. Sure, I could just throw it out, but that would be cheating. So I decided to make a coconut cake.
I started with Ina Garten's recipe, but since Mr. Double Up does not like coconut, I cut the recipe in half. Then I doubled the coconut, because that was the whole point. The result is perhaps the densest cake I have ever had, but it is really delicious and moist. I will definitely make it again, but probably in a loaf pan so I could make little slices. I would not want to have taken this on as a full size cake - way too rich!!!
Ingredients
1-1/2 sticks butter
1 c sugar
3 eggs
¾ t vanilla
¼ t almond extract
1-1/2 c flour
½ t baking powder
¼ t salt
½ c milk
1 c sweetened coconut
For the frosting
8 oz cream cheese
1 stick butter
½ t vanilla
½ lb powdered sugar, sifted
3 oz sweetened coconut
Directions
Preheat the oven to 350 degrees F. Grease 9-inch round cake pan, then line with parchment paper. Grease again and dust lightly with flour
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the into the pan and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the top is browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cake out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
Once frosted, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
