Coconut Cake

Step 1

Preheat oven to 350 degrees. In a standing mixer, stir together flour, baking powder, sugar, salt, and pudding mix.

Step 2

Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.

Step 3

In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.

Step 4

Spread into greased pans and smooth tops with a spatula. Use two 9-inch pans or three 8-inch cake pans.

Step 5

Bake for 18-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers. This time is for three thin 8-inch layers. Check for doneness by placing a cake tester or toothpick in center of the cake.

Step 6

Let cakes cool. Run a knife around edge of cake pan and flip over.

Step 7

To make simple syrup: heat water and sugar in a small pan over medium heat. Let it come to a simmer. Once the sugar is completely dissolved and is clear, remove from heat. Let cool. Brush simple syrup over cake layers.

Step 8

Sweet Cream Cheese Frosting:

Step 9

In mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, or cream of coconut. Add coconut extract, if so desired. Once the cake has cooled and has been removed from pans, frost each layer with frosting.

Step 10

Top each layer with sweetened coconut or place all flaked coconut on top of the cake or all over sides and top of the cake.