Coconut Cake (American South)

Traditionally associated with the American South, this creamy cake usually consists of at least two thick sponges coated with a coconut-flavoured pastry cream or a simple meringue. The whole cake is decorated with buttercream or a cream cheese frosting and a sprinkling of desiccated coconut. Once an irreplaceable element of every birthday party, the traditional coconut cake nowadays appears in numerous versions, which often employ citrus or almond flavours, or the slightly tart lemon curd.

Coconut Cake:
5 large egg whites
1½ cups unsweetened coconut milk, divided (375 mL)
1 Tbsp. pure coconut flavouring
3 cups cake flour (340 g)
2⅓ cups granulated sugar (470 g)
4½ tsp. baking powder
½ tsp. sea salt
1 cup unsalted butter, softened to room temperature (226 g)

Cream Cheese Buttercream Frosting:
8 oz cream cheese, softened to room temperature (227 g)
½ cup unsalted butter, softened to room temperature (113 g)
4 cups Monk Fruit Sweetener with Erythritol (Powdered), sifted (455 g)
1-3 Tbsp. unsweetened coconut milk or whole milk
1 tsp. pure coconut flavouring
1 cup flaked or shredded coconut, toasted (85 g)

Whipped Cream Cheese Filling:
1 cup Cream Cheese Buttercream Frosting, above
1 cup heavy whipping cream (250 mL)

To Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour two or three 8 or 9" cake pans and line with parchment paper.

In a small bowl, lightly whisk together the egg whites, ½ cup of the coconut milk and coconut flavouring just until combined.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder and salt. Add the butter and remaining 1 cup coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.

Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

Make the Buttercream:
Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth.

Spread the coconut on a sheet pan. Toast in a preheated oven until golden, checking every 2 minutes. Watch it carefully, the coconut will burn fast. Let it cool completely.

Make the Whipped Cream Cheese Filling:
With a whisk attachment, beat the heavy cream until it starts to thicken. Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed. Whip to soft peaks.

Frost the Cake:
If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling. Repeat with the rest of the layers. Frost the entire cake with the remaining cream cheese buttercream and cover in the toasted coconut.

Chill for one hour before serving. Store in the fridge, cake will keep for several days.

Makes 12 servings.

Cook's Notes:

• This cake can be baked in either 8 or 9" pans. You can use 2 or 3 pans, depending on the look you're going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). My pans are 4" deep and can accommodate a lot of batter. If you have only 2" deep pans, consider using 3 pans or 9" pans.
• To toast coconut: spread into a single layer on a sheet pan and bake at 350 degrees for about 3-5 minutes. Watch closely to make sure it doesn't burn. Let cool completely.