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Ingredients
Coconut Cake
- 3/4 cup unsalted butter, softened
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup sour cream
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 1/2 cups cake flour, sifted
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup buttermilk
- 1/2 cup sweetened shredded coconut
Coconut Frosting
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 tablespoons heavy whipping cream
- 4 cups Imperial Sugar Confectioners Powdered Sugar
- 1 cup sweetened shredded coconut
Directions
- Preheat oven to 350°F.
- Spray a 9 X 13-inch baking dish with nonstick baking spray.
- Beat softened butter and sugar until smooth and creamy.
- Add sour cream, egg yolk, and extract. Mix again.
- Add half of sifted cake flour, salt, baking powder, and 1/2 buttermilk to butter mixture. Mix in gently.
- Add rest of flour and buttermilk and mix again. Set aside.
- Beat egg whites until stiff. Fold egg whites and shredded coconut into cake batter gently. Spread cake batter in prepared pan and bake 35-38 minutes, or until a toothpick inserted in center comes out mostly clean. Remove and cool on a wire rack.
- Beat butter and salt until creamy. Add extracts and heavy cream and beat again. Slowly beat in powdered sugar until smooth. Mix on high speed for 2-3 minutes or until light and fluffy. Spread frosting on top of cooled cake. Top with shredded coconut.
Imperial Sugar Insight
- For an added touch, toast the 1 cup of sweetened coconut used as a topping at 350°F for 8-10 minutes. Stir every 2 minutes and keep a close eye on it in the oven as it can burn quickly.
- Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.
