Coconut Cake

 

2 1/2 cups cake flour, sifted

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup butter, room temperature

1 2/3 cups sugar

5 egg whites

1/2 cup crème fraîche, room temperature

2 teaspoons vanilla extract

1 teaspoon coconut extract

1 cup coconut milk, save 1 tablespoon for frosting

1 cup shredded sweetened coconut

1. mix flour, baking powder, baking soda and salt. Set aside

2. in bowl of a stand mixer, mix butter and sugar until light and fluffy

3. add egg whites one at a time. Add crème fraîche, vanilla extract, and coconut extract.

4. with mixer on low, slowly add dry ingredients, and mix until well combined. Add shredded coconut, and mix well again. Pour into greased baking pan, and bake at 350° for 35 minutes

* Cake can be made ahead, and kept in the fridge or freezer before frosting 

Frosting

1/2 cup butter

4 ounces cream cheese, room temperature

2 1/2 cups confectioners sugar, sifted

1 tablespoon coconut milk

1/4 teaspoon vanilla extract

1/4 teaspoon coconut extract

pinch of salt

1 cup shredded sweetened coconut, plus more for sprinkling on top

1. mix butter, and cream cheese until very well combined, and smooth. Add rest of ingredients

* Frosting can be made ahead and kept in the fridge