Coconut Cake

 

This is a messy, messy cake to make and EAT, but once you taste it, you'll see why it's worth every crumb it leaves behind!

                                                                The Cake

                                                 2 sticks of room temperature butter
                                                                 2 c. Sugar
                                                             3 c. Sifted flour
                                                       1 tbsp. Baking Powder
                                                        1 tsp. Vanilla extract
                                                          1 ounce spiced rum (optional)
                                                        1 c. Coconut milk
                                                                  4 eggs
                                                                 1 tap. Salt

                                                         

Mix butter and sugar until light and creamy. Add the coconut milk, vanilla, and eggs. Thoroughly mix all wet ingredients and set aside.   Blend the dry ingredients of flour, baking powder and salt.  Gradually add to the wet mixture and mix on medium speed for about 2 minutes.  Pour evenly into two 9 inch greased pans and bake at 350 degrees for approximately 25-30 minutes.

  

                                                            The Frosting-The Best Part!!

Frosting is one of the easiest and cheapest things to make. Once you make a basic butter cream, you can improvise and turn it into any flavor you desire. Start purchasing extracts for your pantry a few at a time. They can be pricey, but they are totally worth it if you area serious baker. A word of caution, use sparingly. The flavors can be over-powering , so very little (1tsp. ) is needed for most recipes. Also, buy PURE extracts when at all possible.

                                                            2 sticks of room temperature butter
                                                                     3 c. Confectioners sugar
                                                                      1/4 c.  Coconut Milk
                                                           1 tbsp. Rum or 1 tsp. Rum Extract
                                                                      1 1/2 c. Coconut Flakes

 

The milk should be added a little at a time. You may not need all of depending on the consistency you desire. Add the coconut flakes at the end. This frosting is extremely challenging to handle but once you get it on the cake, you are home free!

As with any cake, make sure it's completely cooled before frosting.

 

 

 

Frost and refrigerate cake for two hours before serving. Sprinkle the top with a little more coconut and it's ready to devour!! Be prepared with plenty of napkins for this bad girl! She's not necessarily pretty, but she sure is yummy!