The Best Coconut Cake

The Best Coconut Cake
from the kitchen of Ellen, thanks to the Wall Street Journal, Carrie Crowell, and Roseanne Cash
the best coconut cake

  • Ingredients:
    • Cake:
      • 3/4 lb unsalted butter, softened
      • 2 cups sugar
      • 5 eggs
      • 2 tsp vanilla
      • 3 cups flour
      • 1 tsp baking powder
      • 1/2 tsp baking soda
      • 1/2 tsp salt
      • 1 cup milk
      • 4 oz shredded sweetened coconut
      • 1 (20 oz) can crushed pineapple, drained
    • Soaking solution:
      • 1 (14 oz) can sweetened condensed milk
      • 1 (13 oz) can coconut milk
    • Frosting:
      • 1 lb cream cheese
      • 1/2 lb pound unsalted butter, softened
      • 1 lb confectioners' sugar
      • 1 tsp vanilla
      • 10 oz shredded sweetened coconut
  • Preheat:
    • oven to 350 degrees. Grease and flour two 9-inch pans.
  • In stand mixer fitted with paddle attachment:
    • cream butter and sugar on medium until smooth.  Add eggs, one at a time.  Add vanilla.
  • In a separate bowl:
    •  mix dry ingredients. 
  • Gradually:
    •  add dry ingredients and milk to batter on low speed.  Add shredded coconut and pineapple.
  • Pour:
    • batter into pans and bake 45 minutes.  Let cool for 10 minutes in pan, and then turn out onto racks to cool completely.
  • Once cakes are cool, place racks over cookie sheets.  Use fork to poke each cake 15-20 times evenly across surfaces.  Make mixture of condensed milk and coconut milk and pour over cakes slowly, allowing liquid to soak into cakes while you are making the frosting.  
  • Make frosting:
    • mix cream cheese, butter, sugar, and vanilla in stand mixer on low-medium speed.  Incorporate coconut.
  • Move one cake and set in onto cake stand or round plate.  Apply frosting to the top of the first cake layer.  Carefully remove the second cake and place it on top of the bottom layer.  Liberally frost the stacked cakes.


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