Coconut Cream Cake with Cream Cheese Icing

Products Used

Ingredients

Coconut Cream Cake

  • 2 1/2 cups unbleached, all-purpose flour*
  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 5 eggs
  • 1 can (15 oz) can cream of coconut
  • 1 cup sweetened, shredded coconut

    Cream Cheese Frosting

    • 8 ounces cream cheese, room temperature
    • 1/4 cup (1/2 stick) unsalted butter, room temperature
    • 1 pound Imperial Sugar Confectioners Powdered Sugar
    • 2 tablespoons milk
    • 1 teaspoon vanilla
    • Pinch kosher salt
    • Sweetened, shredded coconut
    • Optional: Sprinkles

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 325°F. Grease and flour a Bundt pan.
    2. Whisk together flour, cornstarch, salt, and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla and coconut extracts. Mix in eggs, one at a time, until incorporated.
    3. Alternating, add flour mixture and cream of coconut, starting and ending with flour. Add flour in 3 additions. Mix just until combined. Stir in coconut.
    4. Pour into prepared pan and bake for 65 minutes, or until a toothpick inserted in the middle comes out clean. Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove the pan. Let cool completely.
    5. Once cake is cooled, make the frosting. Beat cream cheese and butter together until well combined. On low speed, add in powdered sugar, milk, vanilla extract, and salt. Once combined, increase speed to medium/medium-high and beat until combined and thick. Adjust consistency by adding more milk or powdered sugar as needed.
    6. Spoon mixture into a piping bag or large ziptop bag. Snip off corner or tip, and pipe over cooled cake. Top with shredded coconut and sprinkles, if desired.
    Imperial Sugar Insight

    NOTE: You can find Cream of Coconut in the drink mixture section of the store. Do not substitute coconut milk or coconut water.

    Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

    Rate & Review

    Rating

    or to post comments
    AAddy
    Nov 01, 2015

    Love the recipe. It is great without the frosting. Coworkers and family ask me to make this cake frequently. Even made for my daughter's 12th birthday.

    Terri B
    Mar 14, 2016

    This cake was outstanding, my husband that doesn't like coconut even loved it. Only thing I changed was the frosting. Original recipe had way too much confectionery sugar...I cut the amount in half

    Pastel de Crema de Coco con Glaseado de Queso Crema

    Products Used

    Direcciones

    1. Precaliente el horno a 325 F. engrase y agregue harina a un molde de panque.
    2. Usando una espumadora mezcle la harina, maicena y polvo de hornear. Ponga a un lado. En un envase grande de una batidora eléctrica bata la mantequilla y el azúcar hasta que se forme una crema ligera y esponjosa. Agregue la vainilla y el extracto de coco y bata. Agregue los huevos, uno a la vez, y  mezcle hasta que estén incorporados.
    3. Alternado, agregue la mezcla de harina y crema de coco, comenzando y terminando con la harina. Agregue la harina en tres partes. Mezcle solo hasta que este combinado. Agregue el coco y revuelva.
    4. Vierta en la bandeja preparada y horneé por alrededor de 65 minutos, o hasta que un mondadientes salga limpio o con un poquito de mezcla después de haber sido insertado en el centro del pastel. Coloque el pastel sobre un estante de alambre por 5 a 10 minutos. Coloque el estante de alambre boca arriba sobre la parte expuesta del ponqué. Voltee y deje descansar por un minuto. Gentilmente remueva la bandeja. Deje enfriar completamente.
    5. Una vez que el pastel este frio, prepare el glaseado. Bata el queso crema y la mantequilla juntos hasta que estén bien combinados. En velocidad baja, agregue el azúcar en polvo para confituras, leche, extracto de vainilla y sal. Una vez combinado, incremente la velocidad a media/alta y bata hasta que esté bien combinado y grueso. Ajuste la consistencia agregándole más leche o azúcar en polvo para confituras así como sea necesario.
    6. Agregue la mezcla con una cuchara en una manga pastelera o en una bolsa grande estilo zip-lock. Corte la esquina o la punta, y agregue con la manga/bolsa sobre el pastel. Espolvoree con coco rallado y confeti de caramelo, si así lo desea.
    Imperial Sugar Insight

    NOTE: You can find Cream of Coconut in the drink mixture section of the store. Do not substitute coconut milk or coconut water.

    Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

    Rate & Review

    Rating

    or to post comments
    AAddy
    Nov 01, 2015

    Love the recipe. It is great without the frosting. Coworkers and family ask me to make this cake frequently. Even made for my daughter's 12th birthday.

    Terri B
    Mar 14, 2016

    This cake was outstanding, my husband that doesn't like coconut even loved it. Only thing I changed was the frosting. Original recipe had way too much confectionery sugar...I cut the amount in half