Coconut Cake with Cream Cheese Frosting made with Coco Lopez
INGREDIENTS
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Cake
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2 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 3/4 cups sugar
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1 cup (2 sticks) unsalted butter, room temperature
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1 cup canned sweetened cream of coconut (such as Coco López)*
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4 large eggs, separated
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1 teaspoon vanilla extract
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1 cup buttermilk
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Pinch of salt
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Frosting
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2 (8-ounce) packages cream cheese, room temperature
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1/2 cup (1 stick) butter, room temperature
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2 cups powdered sugar
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1/2 cup canned sweetened cream of coconut (such as Coco López)*
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1 teaspoon vanilla extract
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4 cups shredded coconut
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*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
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