Janet’s Coconut Cake

(from kintyre’s recipe box)

Source: Stir

Cook time: 40 minutes
Serves 12 people

Categories: dessert, not tried


  • For the cake:
  • 1 1/2 cups (3 sticks; 340 grams) unsalted butter, at cool room temperature, plus more for greasing the pans
  • 2 cups (400 grams) granulated sugar
  • 6 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoons pure almond extract
  • 3 cups (375 grams) all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup well-shaken coconut milk
  • 1 1/4 cup (113 grams) shredded unsweetened coconut
  • For the frosting:
  • 1 pound (454 grams) cream cheese, at room temperature
  • 1 cup (2 sticks; 226 grams) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3 1/2 cups (454 grams) confectioners' sugar, sifted
  • 1 3/4 cup (165 grams) shredded unsweetened coconut, for finishing


  1. Bake the cakes:

  2. Preheat the oven to 350 degrees.

  3. Butter two round 9-inch cake pans, then line the bottoms with cut-out circles of parchment paper.

  4. Butter the paper, and lightly dust with flour.

  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the /2 cups butter and the granulated sugar on medium speed for 3 to 5 minutes, until fluffy.

  6. Crack the eggs into a glass.

  7. With the mixer on medium speed, add the eggs one at a time, waiting for each egg to be fully incorporated before slipping the next one in.

  8. Pause to scrape down the bowl after mixing in the third egg, then again once all of the eggs have been incorporated.

  9. Add the 1 1/2 teaspoons each of vanilla and almond extract, and mix well.

  10. It’s okay if the mixture looks curdled.

  11. In a separate bowl, sift together the four, baking powder, baking soda, and salt.

  12. With the mixer on low speed, add half of the dry ingredients, then all of the coconut milk, then the rest of the dry ingredients.

  13. Mix until just combined.

  14. Fold in the 4 ounces coconut with a rubber spatula.

  15. Pour the batter into the prepared pans and spread evenly.

  16. Bake for 40 to 50 minutes, until the tops are brown and a toothpick inserted into the centers comes out clean.

  17. Cool in their pans on a rack for 30 minutes then turn the cakes out onto the rack and cool completely.

  18. Make the frosting:

  19. Put the cream cheese, the cup butter, the 1 teaspoon vanilla and the /4 teaspoon almond extract in the bowl of a stand mixer fitted with the paddle attachment.

  20. Add the confectioners’ sugar and continue mixing on low speed, just until smooth.

  21. Do not whip.

  22. Assemble the cake:

  23. Tear four 2 to 3 inch strips of wax paper and arrange them in a square on your cake stand or serving plate.

  24. Place one cake layer, top side down, in the center of the square, with the four strips of wax paper partially sticking out on all sides.

  25. (The strips are to keep the plate clean from frosting. You’ll remove them before serving, taking any smears with you.)

  26. Spread the top of the cake layer with frosting.

  27. Place the second layer on top, top side up, and frost the entire cake.

  28. Sprinkle with coconut and lightly press some onto the sides, then remove the wax paper.

  29. Serve at room temperature.

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