Coconut Layer Cake

Did You Know? Falling coconuts kill 150 people every year - 10 times the number of people killed by sharks.

Not having a job leaves me with little money of my own to buy gifts for just about anyone, so when the occasion arises, I turn to baking. There's nothing like creating something special to present to your friends and family, especially when that someone is your mom. My mom is the best, and always by my side in the kitchen, cleaning every last pan that I make a mess of. She's great at rinsing and chopping, and always makes sure our kitchen is stocked. No request is ever too large. She's the ultimate soux chef.

My sister and I always joke around that we could never live with any other mother besides our own. No one would put up with us like she does, and no one would do as much as our mom does. She makes it really hard to ever want to get a place of my own. Why move out, when every last detail of my life is taken care of here? I guess to be a little more self-sufficient, but I've got time for crazy stuff like that. So in honor of my mom, and all the awesome things she does for my family, I made her a cake (even trade right?); A coconut layer cake, her favorite.

Mother's Day was held at my house this year, and my aunt, uncle, and grandparents came over for a late lunch to celebrate the occasion. My mom made the meal, and I finished it off with this cake. I'm not a huge fan of shredded coconut, and cream cheese is definitely not my thing, so I opted out of tasting this one. But from the reactions of all of our guests, along with the multiple servings, I'd say it was a huge success. My mom loved it too, so that's all that really mattered. I hope you all enjoyed your Mother's Day, and I promise to post a little more often now that I'm done with school!

Coconut Layer Cake
Adapted from Bon Appetit via Epicurious
I sliced each cake into 2, for a total of 4 layers. The recipe below is for a basic 2 layer cake.

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
Coconut Cream Cheese Frosting (recipe below)*

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides (I lined mine with parchment paper as well). Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla and coconut extracts. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.

Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

Coconut Cream Cheese Frosting
Adapted from Ina Garten

2 (8 oz) packages cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 pound confectioners' sugar, sifted
14 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, and the coconut and vanilla extracts on low speed. Add the confectioners' sugar and mix until just smooth (don't whip).