Oh no you did not! Well, actually, I did. This - not low fat, not low carb - delectable cake was a big hit at my little dinner party.
Ingredients
The recipe is slightly modified from Sally’s Baking Addiction’s Lemon Coconut Cake. The following recipe is for a three-layer cake, whereas I made a 2-layer cake (as seen in pictures above).
The Cake:
3 cups of sifted cake flour (I use King Arthur cake flour)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canned coconut milk, room temperature
1/2 cup buttermilk, room temperature
1 1/2 cup (3 sticks unsalted butter), softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
5 large eggs, room temperature
1 Tablespoon pure vanilla extract
6 ounces sweetened shredded coconut
The Cream Cheese Frosting:
8 ounces brick style cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups confectioners’ sugar
2 Tablespoons coconut milk or heavy cream
1 teaspoon pure vanilla extract
pinch salt
topping: sweetened shredded coconut and fresh mint for garnish
How To Make It
Preheat oven to 350°F. Spray or lightly butter three 9-inch cake pans. Set aside.
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.
With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy once coconut is added.
Pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.
Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting. Top with 2nd layer and evenly cover the top with a thin layer of frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and fresh mint leaves. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.