Ingredients :
For the Cake:
– 8 oz cream cheese, softened
– 1 ½ sticks unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 3 cups cake flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup buttermilk
– ¼ cup vegetable oil (e.g., canola oil)
– 1 teaspoon vanilla extract
– 2 teaspoons coconut extract
For the Coconut Seven-Minute Frosting:
– ⅔ cup water
– 2 cups granulated sugar
– ½ teaspoon cream of tartar (or 1 tablespoon white corn syrup)
– 4 egg whites
– 1 teaspoon vanilla extract
– 2 teaspoons coconut extract
For Decoration:
– 14 oz sweetened flaked coconut
Directions :
For the Cake Layers:
1. Preheat the oven to 325°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix the buttermilk, vegetable oil, vanilla extract, and coconut extract. Set aside.
4. Using a mixer, beat the cream cheese and butter on medium speed until smooth. Gradually add the sugar and mix for 2–3 minutes until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition.
6. On low speed, alternately add the dry ingredients and the buttermilk mixture to the batter, beginning and ending with the dry ingredients (3 additions of dry, 2 of wet). Mix until just combined. Do not overmix.
7. Divide the batter evenly among the prepared pans.
8. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Coconut Seven-Minute Frosting:
1. Ensure the mixing bowl and beaters are completely clean and grease-free.
2. Place the egg whites in the mixer bowl and add the vanilla and coconut extracts. Set aside.
3. In a saucepan, combine water, sugar, and cream of tartar (or corn syrup). Cook over medium-high heat without stirring until the mixture boils and the sugar dissolves. Remove from heat.
4. Beat the egg whites on medium speed until soft peaks form. Gradually pour the hot sugar syrup into the egg whites in a thin stream, avoiding contact with the beaters.
5. Increase the mixer speed to high and beat for about 7 minutes, or until stiff peaks form. Use immediately.
To Assemble the Cake:
1. Place one cake layer on a serving plate or cake stand. Spread a layer of coconut frosting on top and optionally sprinkle with flaked coconut.
2. Repeat with the second layer, then add the third layer. Frost the top and sides of the cake with the remaining frosting.
3. Gently press sweetened flaked coconut onto the frosting to coat the entire cake.
Notes:
– Store leftover cake at room temperature or refrigerate.
– The frosting will form a light crust but remains soft inside.