For me,the most difficult part of blogging is to decide what to make next…I have so many recipes bookmarked from so many places but when the time comes to cook , I am all confused…..So many concerns suddenly pops up and make decision making all the more difficult….My latest concern is to finish the stuff, lying in the kitchen cabinets before going back…I have a special attachment to coconut….It gives a nice crunch and flavor to the recipe…..And I had some leftover which I wanted to put  to good use….So while surfing for some recipe that had coconut in it, I landed on this beautiful blog by Christi http://www.honeyandbutter.com…..I loved the way she has presented the cake….For me presentation is a big part of cooking…I always try to make my recipes look good and I was sold out when I saw this beautiful creation…..So here is the recipe…

All you need is
For the cake
Butter-2 oz
Vegetable oil-12 cup
Sugar-12 cup
Eggs-3 { separated }
Vanilla extract-1 tsp
Coconut flakes-12 cup
Flour-1 cup
Baking powder-12 tsp
Baking soda-12 tsp
Milk- 12 cup
Lemon juice-12 tsp

For soaking syrup

Sugar-14 cup
Water-14 cup
Vanilla extract-12 tsp

For the frosting

Unsalted butter-2 oz
Cream cheese-8 oz {You can also use hung yogurt instead of cream cheese. Just hang the yogurt in a muslin cloth for 6-8hours, so that all the water is drained out }
Vanilla extract- 1tsp
Confectioner’s sugar- 1lb
Coconut flakes-12 cup

Method of preparation
For the cake
Pre heat the oven to 350 degrees
Grease and line, two 9″ cake pans
Add lemon juice in milk and keep aside { The original recipe called for buttermilk,but as buttermilk is not available in India, I always substitute it with this combination of milk and lemon juice }
Mix flour with baking soda and baking powder
Beat egg whites till they form stiff peaks
In a bowl, cream butter, sugar and oil till light and creamy
Mix in egg yolks, vanilla and coconut flakes
Add half of the flour to this mixture and mix
Add half of the buttermilk and mix
Repeat with the remaining flour and buttermilk
Fold in the egg white
Pour the batter in the prepared pans
Bake for 20 minutes
Cool the cake in the pan for 5 minutes
Then take out from the pan and cool on a wire rack
For coconut and cream cheese frosting
Combine butter, cream cheese, vanilla and sugar and cream till light and fluffy
Add coconut flakes and mix

For soaking syrup

Boil sugar in water till dissolved
Add vanilla extract
Cool

Assembling the cake


Keep one of the cake on the cake board
Brush the cake with soaking syrup
Cover with some frosting
Keep another cake on top of this and brush with the soaking syrup
Cover with the remaining frosting
Decorate as you want to

The cake turned out wonderful…..It was very soft and moist with the amazing flavor and crunch of the coconut….Do try it out….


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37 thoughts on “Italian Coconut cake with Coconut and Cream cheese frosting

  1. Superb Neha!!! you have so much of patience to do all these decorations! Keep continue your job!!!

  2. recently we bought this cake n enjoyed it a lot..cake looks so soft n moist, great effort Neha and thanks for the recipe…wanna try this sometime!!!

  3. Wow, The ever present touch of the professional, Neha. Admire your patience dear. Lovely cake with the coconut flavor.

  4. Your cake looks simply gorgeous Neha!! I second you on that one – even I get confused after I have bookmarked many recipes & yet can’t decide what to make…great presentation of this lovely cake!

  5. Cake looks amazingly delicious……..same here/ I have so many bookmarks that i end up undecided what to try.

  6. I was searching for a perfect cake for my friends baby shower and her being a coconut lover,I think I found what I was searching for.Lovely cake.

  7. Such a unique presentation, Neha! I’m in love with it too. Would certainly love to have u try out one of my recipes too & I’d be delighted to exhibit it at my Fan Page :)

  8. Thnx for reminding me that I have not written the size of the pan used…I’ve updated it…For this cake I used 9″ pans…

  9. Sorry, me again. I looked on the blog you sited and it looks like you halved the recipe. You still used 9 inch pans? I am looking for smaller portions. Maybe six inch pans for a small cake. Your thoughts please

  10. Hey dear…If you have seen carefully, the site from whr I made this cake used 3 pans…since I reduced the recipe to half i have used 2,9″ pans instead of 3….

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