Coconut Cake with Cream Cheese Frosting

prep time:: 1 hour
total time:: 1 1/2 hours

Makes 8 to 10 servings

Gale Leech

This cake is definitely worth the time it takes to bake. It may be prepared one day in advance and refrigerated.

ingredients

For the cake:
1 1/4 Cup Fine Granulated Sugar
3 1/2 Ounces Almond Paste, grated
1/2 Cup Butter
4 Large Eggs, separated
1 Tsp. Coconut Extract
1 1/2 Cups All-Purpose Flour
1/2 Cup Milk
1/4 Tsp. Salt
1 Cup Sweetened Shredded Coconut
For the filling:
1/2 Cup Canned Cream of Coconut
1/4 Cup Butter
3 Ounces White Chocolate, chopped
2 Tbsp. Cream Cheese, softened
3/4 Cup Sweetened Shredded Coconut
For the Frosting:
8 Ounces Cream Cheese, at room temperature
1 Cup Butter. at room temperature
3 Cups Confectioners Sugar
1/2 Tsp Coconut Extract
1/2 Tsp. Vanilla Extract

directions

1
For the cake:
2
Preheat oven to 325F. Butter and flour one 9-inch cake pan. Using an electric mixer beat butter, 1 cup of sugar and almond paste until well blended. Add egg yolks, coconut extract, and salt and beat for one minute. Set mixer to slow and add flour alternating with milk in 3 additions. Mix in coconut.
3
Using a clean mixing bowl, with the whip attachment, beat egg whites until soft peaks are formed. Gradually add in the remaining 1/4 cup sugar and beat until stiff but not dry. Fold egg whites by hand into cake batter. Pour batter into pan and bake for 1 hour or until a cake tester comes out clean.Cool cake for 15 minutes, then remove from pan and cool on rack.
4
For the filling:
5
In a medium saucepan bring cream of coconut and butter to a low simmer. Add the chopped white chocolate and stir until melted. Pour mixture in a bowl and let cool a couple of minutes before adding cream cheese. Beat until smooth, then add the coconut. Refrigerate for 30 minutes until chilled but still spreadable.
6
For the frosting:
7
Beat butter and softened cream cheese until well blended. Add confectioners sugar and mix until very smooth, then add vanilla and coconut extracts and mix again. (if frosting appears to be too soft add a little more confectioners sugar.)
8
For the assembly:
9
Using a serrated knife, cut the cake horizontally in half. Place the cake cut side up on a plate and spread all of the filling evenly on top. Return the top half of the cake (cut side down ) and frost the cake with pretty swirls.