COCONUT SHEET CAKE WITH COCONUT BUTTERCREAM

                            

I am going to suggest to anyone who doesn't like coconut to use this recipe without the coconut in the cake or on top of the frosting. The cake is so moist and flavorful, and the buttercream is absolutely the best I have ever had.  I would still suggest putting the coconut flavoring in the cake and buttercream, because I am betting what you don't like is the texture of the coconut.  The flavoring is very subtle anyway.  So if you love a moist white cake with buttercream icing, give this cake a try.  There was an overabundance of buttercream, so to blog this I cut the recipe down by one third.  I will blog the table I found on how to cut down ingredients, because math isn't my strong subject.  (It will be in the Hints section of this blog.)  Obviously I haven't tested these new amounts, but I am quite sure it will be enough icing.  I have lots of buttercream in the frig that I couldn't bear to toss, so I will have to make some cupcakes or something to slather it on.  Also I had a hard time finding the unsweetened coconut flakes for another recipe I recently made, so I ended up having to order them on Amazon and it came in a 4-pack.  Because of that I was determined to find another recipe that called for them and am so glad I found this one.  I think it would be fine to use unsweetened shredded coconut on top, and that is much easier to find.  Whatever you decide on the use of coconut, this is one cake you don't want to skip!

2 sticks unsalted butter, at room temperature
3 c + 3 TB cake flour, sifted
1-3/4 c. granulated sugar
1 TB baking powder
1 t. table salt
2 t. coconut extract
1 t. vanilla extract
2 large eggs, at room temperature
2 large egg yolks, at room temperature
3/4 c. sweetened coconut cream, such as Coco Lopez
3/4 c. whole milk, at room temperature
1 lightly packed cup sweetened shredded coconut

Position a rack in the center of the oven and preheat it to 350 degrees.  Grease a 13x9" pan.  Line with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, baking powder, and salt.  Beat on low speed to combine.  Add the butter and beat until the butter is coated in flour and resembles coarse meal.  Add the extracts and then the eggs and yolks, one at a time, beating until just combined.  Add the coconut cream, then the milk and increase the speed to medium.  Beat until the batter is smooth and glossy, about 30 seconds.  Fold in the shredded coconut by hand.

Transfer the batter to the prepared pan and bake about 30 to 35 minutes, rotating the cake halfway through, until a cake tester comes out clean or with a moist crumb or two.  Let cool in the pan on a rack for about 10 minutes.  Carefully invert the cake onto the rack, then flip right-side up to cool completely.

Buttercream:

2 sticks unsalted butter, at room temperature
3-1/2 c. powdered sugar, sifted
7 TB sweetened coconut cream, such as Coco Lopez
1-1/2 t. coconut extract
1/4 t. (slightly heaping) table salt
1-1/3 c. unsweetened coconut flakes, toasted

In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium-low speed until smooth and light in color, about 3 minutes.  Add the sugar a cup at a time, alternating with the coconut cream and making sure that each addition is fully incorporated.  Scrape the bowl with a spatula as needed.

Add the extract and salt and continue beating on medium speed for 5-10 minutes until the frosting is light, creamy, and fluffy.  Generously spread the cooled cake with the frosting in decorative swoops.  Sprinkle with the toasted coconut.  Store the cake lightly wrapped in saran at room temperature for up to 3 days.