Heavenly Fluffy Coconut Cake

It's the coconut milk that keeps it amazingly moist. Fill and frost with'White Chocolate & Cream Cheese' Icing.( recipe below)

Preparation time 25 minutes -
Baking Time 30 minutes -
Makes 10 to 12 wedges - 

Ingredients:
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) packed shredded unsweetened coconut
3 tsp (15 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) unsweetened coconut milk

Directions:
Preheat oven to 350F (180C). Lightly butter or oil two 9-inch (23-cm) round cake pans. Line bottoms with a circle of lightly buttered or oiled waxed paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt.

Using an electric mixer, beat butter with sugar until light, occasionally scraping down side of bowl, 3 minutes. Beat in eggs, one at a time, until evenly mixed, then beat in vanilla. With mixer on low, add flour mixture in 2 parts, alternating with coconut milk.

Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes. Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool. If baking ahead, wrap in plastic wrap. Leave at room temperature overnight. Fill and frost with White Chocolate & Cream Cheese Icing.

Frost and Fill:
White chocolate & cream cheese icing

Preparation time 20 minutes
Makes 6 cups (1.5 L) to fill and frost a 4-layer cake
Rating 0/5(0)Ingredients
4 squares white chocolate, about 4 oz (112 g)
8 oz (250 g) block cream cheese, at room temperature
2 tbsp (30 mL) unsalted butter, at room temperature
3 tbsp (45 mL) freshly squeezed lime juice
1 tbsp (15 mL) vanilla
1 1/2 cups (375 mL) icing sugar
2 cups (500 mL) whipping cream
toasted coconut (optional)

Directions:
Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer, beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed.

In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Don't refrigerate icing before using.

Frost and Fill:
Horizontally slice each cake in half. Place one layer on a large plate. Spread with 3/4 cup (175 mL) icing right to edge. Top with a cake layer. Repeat icing and layering, finishing with icing. Then spread remaining icing around side of cake, smoothing or swirling surface. Sprinkle top with coconut. Refrigerate at least 1 hour to firm icing. Cake cuts easiest if refrigerated overnight. Store in a cake keeper or gently poke several toothpicks in top of cake, then loosely cover with plastic wrap, sealing to the edge of plate. Will keep well up to 2 days.