Coconut Cream Cake - Skirt in the Kitchen

This is a fabulous cake, and it doesn’t stay around long for it being such the crowd pleaser. Your family won’t get enough of it even after it’s gone. I helped my little girl bake this, so the frosting expertise belongs to her. The recipe?– It’s from Dessert First, by Anne Thornton…

Coconut Cream Cake ~

~ adapted from Anne Thornton ~

Preheat oven to 350 degrees F. Butter and flour two 9-inch round cake pans.

Together in a medium bowl, combine 3 cups all-purpose flour, 1 1/3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; stir together with a whisk.

Beat 1 2/3 cups granulated sugar, 2 sticks of softened unsalted butter, and 1 13.5-ounce can of sweetened cream of coconut that has been well stirred (Coco Lopez brand)–

Beat until fluffy; 2 minutes…

Beat in 4 large egg yolks and 1 teaspoon pure vanilla extract.

Be sure to scrape down the sides of the bowl to incorporate well. With the mixer on low speed, beat in half the dry ingredients. Follow with 1 cup buttermilk; add remaining dry ingredients. Scrape down the sides in between mixing, after each addition, until just blended.

Beat the 4 egg whites in a large bowl with a pinch of salt.

Bring to stiff peaks, but not dry, keeping in the moisture.

Fold in whites, in batches, into the cake batter.

Divide the batter evenly between prepared cake pans. Bake for 40-45 minutes or until a cake tester inserted in centers comes out clean. Leaving cakes in the pans, cool on wire racks for 10 minutes.

Loosen sides of cakes with a knife to release from pans.