Coconut Cream Cake with Cream Cheese Icing
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.
- Preheat oven to 325°F. Grease and flour a Bundt pan.
- 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.
- 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.
- 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.
- 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.
- 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.
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.