Coconut Cream Cake with Cream Cheese Icing
"Light, moist, and decadent with cream cheese topping,this Coconut Cream Cake is perfect for Easter, Mother’s Day, or any springtime soiree. Cream of Coconut is the magic ingredient in the cake, both for the flavor, and keeping the cake moist...."
INGREDIENTS
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Coconut Cream Cake
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2 1/2 cups unbleached, all-purpose flour*
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1 tablespoon cornstarch
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1/2 teaspoon kosher salt
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1 teaspoon baking powder
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1 cup unsalted butter, room temperature
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2 cups Imperial Sugar Extra Fine Granulated Sugar
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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5 eggs
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1 (15-ounce) can cream of coconut
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1 cup sweetened, shredded coconut
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Cream Cheese Frosting
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8 ounces cream cheese, room temperature
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1/4 cup unsalted butter, room temperature
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1 pound Imperial Sugar Confectioners Powdered Sugar
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2 tablespoons milk
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1 teaspoon vanilla
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Pinch kosher salt
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Sweetened, shredded coconut
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Sprinkles (optional)
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*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.
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