Ahira's Hangar

The Coconut layer cake is the only from scratch cake I have ever made that turns out for me every time. Carmen is a poster in Key West that I know from the AOL cooking forums. The Key Lime Pie I made at the 2007 Albuquerque Elohimfest is also her recipe.

Coconut Layer Cake
with Coconut-Cream Cheese Frosting
(Carmen/CarmenTurn)

2-3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-3/4 cups sugar
2 sticks softened butter
1 cup sweetened cream of coconut*
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
4 cups shredded coconut (I used 2 cups)

Whisk first 4 dry ingredients in a separate bowl, combining well. With mixer, beat sugar, butter and cream of coconut until combined. Add eggs, then add vanilla. Add dry ingredients, alternating with buttermilk.

Pour batter into two 9-inch greased and floured pans (I used 8-inch), then bake at 350 degrees for 40 to 45 minutes, or until cake tests done.

After cakes are cooled prepare frosting (recipe below). Frost the bottom layer of the cake, sprinkling with coconut, then add second layer. Frost entire cake, then sprinkle entire surface and sides of cake with coconut.

Frosting:
1 (8oz) pkg. cream cheese, softened
1 stick softened butter
1/4 to 1/2 cup cream of coconut (depends on consistency)
1 tsp vanilla
1 (1-lb) box powdered sugar

Beat cream cheese and butter until fluffy. Add remaining ingredients, beating until well-mixed.

*Note: Use Coco Lopez brand sweetened cream of coconut found in the mixed drinks section. Buy a 15 oz. can, and use for both cake and frosting.

Menolly's notes: I used to have a ton of frosting left over when I made this cake. I would save it and use it to frost fresh made cinnamon rolls the next day. However, this is a cake that rises very high, and I now slice each layer in half so I have a four layer cake and I use the frosting between each layer.