Sarah's Favorite Coconut Layer Cake

Name: Sarah's Favorite Coconut Layer Cake
Yield: 16 servings
Cuisine: American
Ingredients: 3 cups all purpose flour, plus some for dusting pans; 3/4 pound unsalted butter, softened plus some for greasing pans; 2 cups sugar; 5 eggs, room temperature; 1 1/2 teaspoons vanilla extract; 1 1/2 teaspoons coconut extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup coconut milk; 4 ounces sweetened coconut flakes; Frosting; 1 package cream cheese at room temperature; 1 stick unsalted butter, room temperature; 1/2 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 5 cups sifted confectioners sugar; 6 ounces sweetened coconut flakes; Filling; 8 oz lemon curd

Jim Kennedy @jimkmaus

One of our daughter's favorite cakes, this is layered with coconut milk, cream cheese and lemon curd.

Jim Kennedy @jimkmaus

One of our daughter's favorite cakes, this is layered with coconut milk, cream cheese and lemon curd.

Saved

Ingredients

16 servings

3 cupsall purpose flour, plus some for dusting pans
3/4 poundunsalted butter, softened plus some for greasing pans
2 cupssugar
5eggs, room temperature
1 1/2 teaspoonsvanilla extract
1 1/2 teaspoonscoconut extract
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1 cupcoconut milk
4 ouncessweetened coconut flakes
Frosting
1 packagecream cheese at room temperature
1 stickunsalted butter, room temperature
1/2 teaspoonvanilla extract
1/2 teaspooncoconut extract
5 cupssifted confectioners sugar
6 ouncessweetened coconut flakes
Filling
8 ozlemon curd

Saved

Steps

1

Preheat oven to 350. Grease 3 9 inch round cake pans, line with parchment paper, grease again and then dust with flour.
2

In bowl of electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Add eggs one at a time, scraping sides of bowl. Add vanilla and coconut extracts and mix well. Don't worry if it looks curdled.
3

In separate bowl, sift dry ingredients together. On low speed, alternate adding dry ingredients to mixing bowl with coconut milk. Begin and end with dry ingredients. Mix just until combined. Fold in coconut with rubber spatula.
4

Pour batter evenly into pans and smooth the tops. Bake in center of oven for 40-45 minutes, until lightly browned and cake tester comes out clean. Cool on rack for 20 minutes, then turn out of pans onto cooling rack.
5

In bowl of mixer fitted with paddle attachment, cream butter, cream cheese and extracts on low speed until thoroughly combined. Add confectioners sugar one cup at a time. Mix in each cup on low speed, then turn speed to high for 10 seconds. Repeat this step for each cup of sugar added.
6

Once cake is thoroughly cooled, place on cake round and spread lemon curd on each layer. Frost sides and top with frosting. Cover top and sides with coconut, pressing in slightly to make coconut adhere. Refrigerate until 1 hour before serving.