Sam Champion's Coconut Cake

Recipe by dojemi
READY IN: 50mins
YIELD: 1 cake




  • Preheat oven to 350 degrees.
  • Butter liberally and flour two 9-inch cake pans.
  • In an electric mixer, beat the butter with the sugar for about 3 minutes until light and fluffy.
  • Slowly add the egg whites until incorporated.
  • In a large bowl, sift together the cake flour, the baking powder and the salt.
  • Add the flour mixture to the butter mixture until incorporated but don't over mix.
  • Add the coconut flavoring, and the coconut milk until combined .
  • Add 1 cup of flaked coconut.
  • Divide the batter equally between the two prepared cake pans.
  • Bake in preheated oven for 30 to 35 minutes, until lightly golden and firm to the touch.
  • Let cool in pan on wire racks until cakes are completely cool, then carefully unmold.
  • Using a serrated knife, cut each cake horizontally into 2 equal layers (creating a total of 4 layers).
  • To Make the Icing;.
  • Cream the butter, shortening, and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
  • Beat in the coconut flavoring and the coconut milk.
  • In a separate bowl, combine 2 cups of the whipped frosting and 1½ cups of flaked coconut.
  • Set aside.
  • Assembling the Cake:
  • When ready to ice the cake, place the first cake layer on serving dish.
  • Dollop 1/3 of the frosting with coconut flake added to it, and spread evenly with an offset metal spatula.
  • Continue this process with each layer, smoothing over the extra frosting that may ooze out between each layer.
  • With the remaining frosting (that does NOT contain flaked coconut), frost the top and sides of cake.
  • Finish by gently pressing the remaining 2 1/2 – 3 cups of flaked coconut on the frosted cake, covering the cake entirely with the coconut.