Coconut cake is just about my favorite thing on Earth. I know that coconut is one of those things that you either love or hate, it is a polarizing ingredient, but I happen to love it. And so does my brother. My brother lived about 25 minutes away until very recently, and we were very spoiled with the amount of time that we got to spend with him. He has since moved, and we all miss having him around. I made him this cake for his going away dinner, and he thoroughly enjoyed a coconut cake just for him.

I will admit that normally I don’t go for recipes that are this involved. And when I say that this recipe is involved, none of the steps are difficult. But usually, I am just far too lazy to sift flour. But with a cake like this, that is light and has such a beautiful crumb, it really is necessary. This cake also requires that you separate the eggs, and beat the egg whites to soft peaks. To lessen the amount of dishes, I would beat the egg whites in the mixer first, and transfer them to a bowl, and then make the rest of the batter. Just gently fold them in at the end. And if you are interested, this cake is really good for breakfast. If you happen to be into cake for breakfast.

3 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 1/2 cups Dixie Crystals sugar
4 eggs, separated
1 teaspoon vanilla
1 teaspoon coconut extract
1 1/4 cups coconut milk
1 cup shredded coconut, toasted

Coconut Frosting:
3/4 cup butter, room temperature
4 Tablespoons coconut milk
1 teaspoon coconut extract
7 cups Dixie Crystals confectioners’ sugar

Combine cake flour, baking powder, baking soda, and salt. Sift twice and set aside. Beat the eggs whites on high speed until stiff peaks form.

Cream butter and sugar until light and fluffy, scraping frequently.

Add egg yolks, one at a time, beating well.

Add extracts. Beat to combine.
Gradually add the flour mixture.

Alternating with the coconut milk, beginning and ending with flour.

Gently fold the egg whites into the batter.

Pour the batter into a 9×13 baking dish that has been sprayed with cooking spray.

Bake in a preheated 350 degree oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

To make the coconut frosting, beat the butter, coconut milk, vanilla, and coconut extract until creamy. Gradually add the confectioners’ sugar and beat until smooth. If the frosting is too thick, add more coconut milk.

Spread the frosting on the cooled cake and sprinkle with toasted coconut.

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Coconut Sheet Cake

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Ingredients

Coconut Sheet Cake

• 3 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1 1/4 cups coconut milk
• 1 cup shredded coconut, toasted

Coconut Frosting:

• 3/4 cup butter, room temperature
• 4 Tablespoons coconut milk
• 1 teaspoon coconut extract
• 7 cups confectioners’ sugar

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Instructions

1. Combine cake flour, baking powder, baking soda, and salt. Sift twice and set aside.
2. Beat the eggs whites on high speed until stiff peaks form.
3. Cream butter and sugar until light and fluffy, scraping frequently.
4. Add egg yolks, one at a time, beating well. Add extracts. Beat to combine.
5. Gradually add the flour mixture, alternating with the coconut milk, beginning and ending with flour.
6. Gently fold the egg whites into the batter.
7. Pour the batter into a 9×13 baking dish that has been sprayed with cooking spray.
8. Bake in a preheated 350 degree oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
9. To make the coconut frosting, beat the butter, coconut milk, vanilla, and coconut extract until creamy. Gradually add the confectioners’ sugar and beat until smooth. If the frosting is too thick, add more coconut milk.
10. Spread the frosting on the cooled cake and sprinkle with toasted coconut.