Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups sugar
- 1 cup 2 sticks unsalted butter
- 1 cup sweetened cream of coconut-like coco lopez
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup buttermilk
- 5 oz packages cream cheese
- 1/2 cup 1 stick unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 cup sweetened cream of coconut-like coco lopez
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 cups toasted sweetened coconut flakes
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch pan with cooking oil.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Beat the sugar and butter until creamy, then beat in the cream of coconut, eggs, vanilla, and coconut extract.
- Mix in the dry ingredients alternately with the buttermilk until smooth, then spread the batter in the pan.
- Bake for 30 to 35 minutes until the center is set, then cool the cake for 15 minutes.
- Toast the coconut in a dry skillet over medium heat for 4 to 6 minutes, stirring often, and cool it.
- Beat the cream cheese, butter, powdered sugar, cream of coconut, vanilla, and coconut extract until smooth, spread it over the cake, and top with toasted coconut.
Main ingredient on sale this week? See what to make with eggs on sale.
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