Coconut Cake

Cake Layers

• 2 boxes of white cake mix, prepared according to the package directions (uses eggs, water, and oil)
• 1 ½ teaspoons coconut extract (optional)

Frosting and Topping

• 7 tablespoons of all purpose flour (53g)
• 1.5 cups granulated sugar (300g)
• Pinch of salt
• 3/4 cup milk (180ml)
• 3/4 cup canned unsweetened coconut milk (180ml; save the remainder for later)
• 1.5 cups unsalted butter (3 sticks, 339g), room temperature
• 1 bag of sweetened shredded coconut flakes (14oz)

Cake Layers

1. Preheat the Oven: Preheat the oven to 325°F.
2. Prepare the Cake Pans: Line the bottoms of three cakepans with parchment paper and spray the sides with nonstick spray. Set aside.
3. Make the Cake Batter: Prepare the batter according to the directions for two boxes of white cake mix.
4. Add Coconut Extract: Stir in coconut extract until fully combined.
5. Divide the Batter: Evenly distribute the cake batter among the three prepared cake pans.
6. Bake the Cakes: Bake until the centers are set, and a toothpick comes out clean (no wet batter or crumbs).
7. Cool the Cakes: Let the cakes cool in the pans for 15minutes, then transfer them to a cooling rack. If assembling later, wrap the layers and store them in the freezer.

Frosting

1. Combine Dry Ingredients: In a medium saucepan, whisk together flour, sugar, and salt.
2. Add Wet Ingredients: Gradually whisk in milk and coconut milk until fully combined.
3. Cook the Mixture: Place the saucepan over low heat, whisking continuously until the mixture bubbles. Cook for 2 minutes until thick and pudding-like.
4. Remove from Heat: Take the saucepan off the heat and whisk for another 2 minutes.
5. Cool the Mixture: Pour the mixture into a bowl, cover it with plastic wrap (pressing it onto the surface) to prevent a skin from forming, and cool to room temperature or refrigerate for later use.
6. Beat the Butter: In a stand mixer, beat the butter until smooth and fluffy (about 6 minutes).
7. Incorporate the Pudding Base: Add the cooled frosting base, one tablespoon at a time, scraping the sides as needed until thick and fluffy.
8. Divide the Frosting: Split the frosting into two portions—one for the inside of the cake, the other for the outside.

Assembly

1. Prepare the Cake Board: Start with a cake board or large plate and add a small dab of frosting in the center to hold the first cake layer in place. Add the first cake layer on top of the dab of frosting.
2. Poke Holes in the Layer: Use a fork to poke a few holes in the first cake layer (don’t go crazy here or break up the cake too much), then spread 2 tablespoons of coconut milk over the top and let it soak for 30 seconds to 1 minute.
3. Add Frosting: Spread 1/3 of the frosting reserved for the inside evenly over the cake layer.
4. Layer the Cakes: Add the second cake layer and repeat the process: poke holes, add coconut milk, and frost.
5. Finish with the Top Layer: Place the final cake layer upside down for a flat top. Add coconut milk and a thin layer of frosting.
6. Crumb Coat the Cake: Use any remaining inside frosting to fill gaps between layers as a crumb coat. Chill the cake for 30minutes to set. You may not have enough frosting to completely crumb coat the entire cake, and that is okay. Focus on the area between the cake layers to build up straight, even sides. It might not look pretty at this point but don’t worry.
7. Frost the Outside: Frost the exterior of the cake with the remaining frosting. You can frost it smooth with a bench scraper or use a knife to give the frosting more movement. It doesn’t have to be perfect because, in the next step, you will cover the cake in coconut flakes.
8. Add Coconut Flakes: Gently press coconut flakes onto the sides and top of the cake until fully covered.
9. Refrigerate: Store the cake in the refrigerator until ready to serve.

Makes approximately 10-12 servings