All photos courtesy of Spectrum 1 News |
1 cup softened butter
Ingredients for the Frosting:
1 1/2 cup granulated sugar
4 large eggs
1/2 cup canned coconut milk
½ cup buttermilk
1 tablespoon coconut extract
5 ounces white chocolate, melted
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon salt
Directions for the batter:
1) Beat together the butter and sugar.
2) Next mix in the eggs one at a time.
3) Mix in the coconut milk, buttermilk, coconut extract, and melted white chocolate.
4) In a separate mixing bowl combine the dry ingredients: flour, baking soda, and salt.
5) Fold in the dry ingredients, 1/4 at a time, into the wet ingredients. Mix just until incorporated.
6) Pour into a large buttered bundt pan [or 2 buttered 9" cake pans if you wish].
7) Bake in a preheated 350 degrees F oven for 45 - 55 minutes or until the center of the cake produces a crumb when tested with a toothpick.
8) Cool for about 15 minutes before removing from the pan(s) while still warm. If you make the bundt cake, you'll flip it over. The bottom becomes the top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbjMa7n-aHtA5e0pxsc4beS0cvaSQgVMkuQPkMsHF5u57dkYWrAUZX8E5RTe9UFJGmbl-xSvn-cj2XSE0GUxiYWeXNIwSy1kcQh4MgHz1GPSKqdJLVbb_lNukXAdJvFwUvJmMOKpyRg7lGQFQJJ8LCGqb6I7m4aBDXVB4Rcgs9Ip8rGBINtk0Uz2xZ1Q/w263-h164/Frosting.png)
14 ounces of flaked coconut (toasted if you wish to toast it) for the top and sides of the cake.
Directions for the Frosting:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX8yl2wnwSLGZpkmBsNUx3AR09saZrmc_Vd-7ch-8jI8Q0CDdgjio7jaVURnKTfkOeZsJ6x5GdS7zaLGoep_a0081dKEIv2T1jd__HfTIYj3L2ZqvH76slCiIY7MUH-hKdwZdUz5OTclWwQcLvnU9N8nGIt4ri4-WDaGgomeYv_L3uHvFaPfBU3hp1Y4/w261-h186/Padding%20Coconut%20on%20cake.png)
2) Spread it on the cake. Professional bakers put the cake in the refrigerator, then frost it a 2nd time.
3) Finish with the shredded coconut -- padding it on the sides and top of the cake.
Will you make a bundt or 2-layer cake?🎂
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