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Toasted Coconut 3 Layer Cake with Cream Cheese Icing

Prep Time 10 minutes
Cook Time 45 minutes

Ingredients

For the Cake

  • 1.5 cups Butter softened
  • 2 cups Sugar
  • 3 cups Cake Flour
  • 5 Eggs
  • 1 teaspoon Vanilla
  • 1 teaspoon Almond extract
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 4 ounces Sweetened Coconut shredded

For the Cream Cheese Icing

  • 1/2 cup Butter Softened
  • 8 ounces Cream Cheese Softened
  • 1 teaspoon Vanilla
  • 16 ounces Powdered Sugar

Instructions

For the Cake

  • Preheat the oven to 350 degrees. Sift flour, baking soda, baking powder and salt together. In a mixing bowl, cream the butter and sugar until well mixed and fluffy. Slowly mix in eggs(room temperature) one at a time, making sure to mix each one well. Add vanilla and almond extracts and mix well.
    1.5 cups Butter, 2 cups Sugar, 3 cups Cake Flour, 5 Eggs, 1 teaspoon Vanilla, 1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 teaspoon Almond extract
  • Slowly add in flour and milk a little at a time. Add the flour and milk in 2 parts and mix well each time. Grease 3, 9inch pans.  Evenly spread batter in all 3 pans and gently tap each one on the counter to remove air pockets.
    1 cup Buttermilk
  • Bake for 40 minutes. At the halfway mark,rotate pans from top to bottom rack for even cooking. Be careful here though, you don't want those cakes to fall!

For the Icing

  • Cream the butter and cream cheese until light and fluffy. Mix in vanilla well. Slowly incorporate powdered sugar in small batches mixing well each time. Now you have a beautiful versatile cream cheese icing.
    1/2 cup Butter, 8 ounces Cream Cheese, 1 teaspoon Vanilla, 16 ounces Powdered Sugar

To Toast the Coconut and Ice the cake

  • Place the coconut in an even layer in a skillet on low heat. Move around just until you start to smell the coconut. Slowly increase your heat until the small bits start to turn yellow.
  • Then start moving it around pretty regularly. In a matter of minutes the moisture will leave the coconut and it will start to brown. when it reaches your desired toastiness, that you remove the pan from the heat when you turn it off.
  • Trim the layers of the cake to be level. Place a small amount of icing in-between each layer. Ice the top and then the sides. It doesn't have to be pretty as we are covering it with the coconut. Pat and sprinkle the coconut on the top and sides. Serve and enjoy.
    4 ounces Sweetened Coconut

Nutrition(All values are estimates only)

Serving: 1 serving | Calories: 704kcal | Carbohydrates: 131g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 494mg | Potassium: 184mg | Fiber: 3g | Sugar: 90g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 163mg | Iron: 2mg

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