Cake ingredients:
3 cups cane sugar
3 sticks pure Irish butter, softened
1 cup coconut oil
8 egg whites, beaten
1 cup sour cream
2 cups organic coconut milk
1 can unsweetened coconut milk
1 small can coconut cream
4 Tablespoons coconut extract
5 cups cake flour
3 cups coconut flour
3 packets powdered coconut milk
2 packages cheesecake pudding mix, dry
2 cups powdered sugar
1 teaspoon salt
1 teaspoon baking powder

Cake directions:
Preheat oven to 325 degrees.
Prep your baking pans by greasing with Crisco and then dusting with plain allpurpose flour.
Note: This is a double to triple batch recipe, I will post the proportions for a single bake at the end. I want to have enough batter and frosting for one 9 inch three layer cake, one 6 inch three layer cake, and 48 mini cupcakes. I only bake this cake for my son’s birthday, but I bake plenty to share with family and friends. On another note, the cake must be stored in the refrigerator so be mindful of how full you fill the pans and how tall that will make the layers including the thick frosting so the finished cake will fit on the shelf.
To mix the cake, combine cane sugar, oil, and butter in your stand mixer. Mix until creamy. Add eggs, coconut milks, sour cream and coconut flavoring. Mix well. Add flours, powdered sugar, powdered coconut milk, powdered pudding mix, salt, and baking powder. Mix well. Pour batter into prepped pans. Bake at 325 degrees for 1 hour. Be mindful is having different size pans in the oven at same time that the smaller pans will cook faster so test for doneness on those at the 40 minute make by inserting a wooden toothpick and if it pulls out clean then they are ready to remove from oven. Once cakes are ready, remove and allow to cool in pan for 5 minutes before dumping on wire racks to cool another 10 minutes before icing them.
Coconut Frosting Ingredients:
Two 8 ounce packages cream cheese, softened
2 sticks pure Irish butter, softened
1 small can coconut cream
Four 2 pound bags confectioner’s powdered sugar
dash of salt
4 Tablespoons coconut extract
Four 14 ounce bags sweetened coconut ( reserve a 1 to a 1/2 cup’s worth depending how many cakes you made to use as garnish)

Frosting directions:
Blend butter and cream cheese together with stand mixer. Mix in the coconut cream. Add powdered sugar and the salt. Mix well. Add in the extract and mix. Fold in the coconut by hand, remember to reserve some of the coconut to sprinkle as top garnish and also to keep the aluminum foil from sticking to it when wrapped to store in frig.
Assembling the cake:
Arrange a cooled bottom layer of cake on serving plate, frost the top, place next layer on that gently so as not to smoosh out all the frosting to the sides, repeat frosting just the top, and then the final third layer, frost the top and smooth the rest of the frosting that squished out of layers to the sides around the cake and finish up by frosting the sides. Sprinkle the reserved dry coconut on the top. With three layers this is a massively tall cake. Being a chilled cake makes it easier to slice without it falling apart and also it needs to be stored in the refrigerator due to having perishable sour cream and cream cheese as ingredients.
Parred down ingredients for a single 3 layer Coconut Cake:
1 ½ cups cane sugar
1 stick pure Irish butter, softened
1/3 cup coconut oil
6 egg whites, beaten
1 can unsweetened coconut milk
1 small can coconut cream
½ cup sour cream
3 Tablespoons coconut extract
3 cups cake flour
1 cup coconut flour
1 package cheesecake pudding mix, dry
1 ½ cups powdered sugar
¾ teaspoon baking powder
¼ teaspoon salt
Directions are the same for prep and mixing the cake.
Ingredients for Frosting a single Cake or a batch of 24 to 36 cupcakes depending on size of pans:
One 8 ounce package cream cheese, softened
1 stick pure Irish butter, softened
Two and a half 2 pound bags confectioner’s powdered sugar
4 Tablespoons coconut extract
Two 14 ounce bags sweetened coconut
dash of salt
Directions are the same on whipping up the frosting. Bake is the same and so is storage.
#coconut #cake #recipe