Are you doing something special for Easter? In terms of Holidays- Easter has always been a free for all, as far as I'm concerned. Every year is different and I have no family traditions that I feel a strong need to hold to love with Christmas and Thanksgiving. This year we will visit the family of Andy in South Carolina and introducing them to Hugo which is very exciting !! (It may or may not have an adorable outfit provided with a bow tie!) The only thing I care about when it comes to Easter celebrated with loved ones about what is (hopefully) a good full day with lots of pastel spring and delicious food!
anyway, if I type host an Easter brunch with my family and friends, I would like include this delicious cake right smack dab in the center. Something about the fluffy coconut and milky white enamel bed Easter to me! This cake is just loaded with coconut. Coconut oil is in the dough, nuts and grated coconut and coconut extract. Then coconut milk is poured into the cake, soak up even more flavor fresh coconut. This is really the ultimate coconut cake for those who love the flavor as much as I do! I served with caramel sauce home to make it even more decadent- but it is also delicious on its own!
- ½ cup (1 stick) butter, softened
- ¾ cup coconut oil
- 1 (8 oz) of cheese the package cream, softened
- 2½ sugar white cups
- 6 Eggs room temperature
- 1 teaspoon coconut extract
- 1 tablespoon coffee vanilla extract
- flour 3 cups all-purpose
- ½ teaspoon baking powder
- 2 coconut flakes cups
- 2 coconut milk cups unsweetened *
- 2 cups sugar powder
- coconut flakes for garnish
- Preheat oven to 350F. Grease and flour a Bundt cake pan 10 inches.
- In a food processor- pulse 2 cups coconut flakes for a few seconds until broken into tiny pieces.
- In a large bowl, cream butter and cream cheese until smooth. Mix in coconut oil and sugar, and beat until light and fluffy. Beat in eggs one at a time, scraping bowl after each toss is then added, in extracts. Mix flour and baking powder until just combined, then fold in the coconut. Pour batter into prepared pan.
- Bake for about 60 minutes, or until a knife inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes before returning to a cooling rack.
- Use a fork to prick holes in the cake. Brush 1 coconut milk cup on the cake, let it soak in completely before adding more. (This may take a few minutes as you wait for each layer to really soak into the cake
- Combine 2 cups powdered sugar with a coconut milk soup. gradually add more coconut milk until desired consistency is varnish. Pour the frosting over cooled cake and sprinkle with coconut flakes.
* I used unsweetened coconut milk. If you can not find I sweetened- take ½ cup of sugar on the cake.