Coconut Cake

Name: Coconut Cake
Prep time: 105 min
Cook time: 35 min
Yield: 12
Cuisine: Internacional
Ingredients: 1 1/2 cups cow's milk, for the cake (buttermilk); 2 limes, just the juice, for the cake (buttermilk); 1 1/2 cups butter, for the cake (340 grams); 1 1/2 cups sugar, for the cake (300 grams); 8 eggs, for the cake; 1 teaspoon vanilla essence, for the cake; 3 1/2 cups flour, for the cake; 4 teaspoons baking powder, for the cake; 1 teaspoon baking soda, for the cake; 1 teaspoon salt, for the cake; 1 cup shredded coconut, toasted, for the cake; 4 packages cream cheese, for the frosting; 3/4 cups coconut cream, for the frosting; 1/2 cups whipping cream, for the frosting; shredded coconut, for decoration

Carlos Lieja

Surprise everyone by making this delicious coconut cake, filled with a creamy and tasty frosting covered in toasted coconut; definitely an amazing vanilla sponge cake. It is completely addictive. Don't think twice and prepare it for dessert time!

Reviewed by Editorial Team of Kiwilimón

Published: 21-08-2017

Preparation

1h 10 mins

35 mins

Low

Preheat the oven to 180°C. For the buttermilk, mix the milk with the lemon juice, let it sit for 15 min. For the cake, beat the sugar with the butter until creamy, add the eggs one by one, the vanilla extract and beat for 7 more minutes. Using a sieve, add the flour, baking powder, baking soda, salt alternating with the milk with lemon, and coconut, beat for 7 min. Pour into two previously greased and floured pans and bake for 35 minutes, or until inserting a toothpick comes out clean. Let cool and set aside. For the coconut frosting, beat the cream cheese, coconut cream, and whipping cream for 8 minutes. Let it cool, divide into two and set aside. On a cake base add half of the frosting, using a spatula spread it over the entire cake. Place the other cake base on top, cover the cake with the remaining frosting and decorate with toasted coconut.