COCONUT SUPREME CAKE

COCONUT SUPREME CAKE image

Yield 12

Number Of Ingredients 21

Cake:
3 Cups Sifted Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup unsalted Butter, Softened
1/2 Cup Shortening, room temperature
2 Cups Sugar
4 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
1/2 Teaspoon Coconut Extract
1 Cup Milk
Coconut Frosting:
2/3 Cup unsalted Butter, Softened
1/8 Teaspoon Salt
5 1/2 To 6 Cups Powdered Sugar
1/2 Cup Milk
1 Tablespoon Vanilla Extract
1/2 Tablespoon Coconut Extract
3 Cups Raw Flaked Coconut (Toasted)
In a medium bowl, beat together butter, salt & 2 cups powdered sugur until light & fluffy. Add milk, flavorings & enough powdered sugar to make a spreading consistency. Beat until smooth and fluffy.

Steps:

Preheat oven to 325 F. Grease & Flour 3 9-inch round cake pans and line bottoms with parchement paper circles. In a medium bowl, sift flour with powder & salt. In mixer bowel, beat together butter & shortening until blended. Gradually beat in sugar with mixer at medium-low speed. Increase speed to medium & beat a total of 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla & almond extracts and coconut flavoring. Add flour mixture alternately with milk, beginning & ending with flour. Divide batter evenly among pans. Bake 25 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool pans on wire rack 10 minutes. Then turn out on wire rack & cool completely before frosting. Spread frosting on tops of 2 layers & stack layers, frosting side up, with unfrosted layer on top. Frost top & sides of cake, pressing coconut lightly into the frosting. Makes a 9-inch, 3-layer cake, 12-servings. Frosting Instructions: In a medium bowl, beat together butter, salt & 2 cups powdered sugur until light & fluffy. Add milk, flavorings & enough powdered sugar to make a spreading consistency. Beat until smooth and fluffy.