Have I mentioned lately that I have developed an unhealthy relationship with sugar? That what used to be an occasional treat has now become a big part of my own personal Food Pyramid? Did I also mention that I’ve been craving dessert like a fish craves water, or a dog craves popcorn (wait, is it just mine)? That I have been purposely not buying eggs or flour so that I am unable to bake anything? Okay, that’ s a lie. I got carried away. But, now that I think about it, that’s not such a bad idea. (Mental note.)
I have made this week’s recipe ona few separate occasions and every single time I have had to pry my increasingly bloated fingers off of it. I could literally make myself sick ingesting potentially toxic levels of coconut. If loving that flaky sweet meat is wrong I do not want to be right.
So, without further ado, I present to you…Sweet Coconut Cake!
- 1 2/3 cup white sugar
- 1 cup butter
- 4 eggs
- 2 tsps coconut extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tbs. baking powder
- 1 tsp. salt
- 1 cup flaked coconut
- 4 tbs. butter
- 2 cups flaked coconut
- 2 tsps. milk
- 3 1/2 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1 8 oz. package cream cheese
- Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
- In a large bowl, cream sugar and butter until light and fluffy.Add eggs, one at a time, beat until smooth. Add coconut extract and mix well.
- In a separate bowl, combine flour, baking powder and salt.
- Add 1/2 of the flour mixture, alternating with 1/2 of the buttermilk, to the butter/sugar mixture and mix well after each step. Mix until all ingredients are combined. Fold in flaked coconut. Pour into prepared bundt pan.
- Bake for 1 hour, or until toothpick inserted into cake comes out clean. DO NOT OVER BAKE.
- To make frosting: Melt2Tbs.butter in a skillet and add coconut, stirring over low heat until browned. Spoon coconut onto paper towel to drain and cool.Cream the remaining 2 tbs. butter with the cream cheese. Add the milk and confectioner’s sugar, alternately, beating well. Add the vanilla and stir in 3/4s of the toasted coconut.
- Once the cake has cooled, spread frosting. Press the remaining toasted coconut over the top.
- Eat another piece.
- Run on treadmill.
Granted, this cake has what appears to be a butt-load of steps. However, it is actually a very easy cake that leaves the impression it was baked by a pro. Or, at least by someone with a lot of time on their hands. Oh, and steps 8, 9 and 10 are optional…but highly recommended.