Coconut birthday cake

Hey peeps!! This week I bring you the perfect recipe for coconut lovers- a coconut birthday cake! 

I made this cake for my grandpa's birthday, it worked as my gift :) of course it was also a gift for me to bake such a fantastic and huuuuuuge cake... and a compensation because my grandpa could not have a regular birthday dinner party because of me since I had a show that night :(...

Anyway he really liked the cake, as everyone in my family! It was just so good, it was moist but not uncooked, it was not too sweet and it had that lovely exotic touch of coconut. I think I could eat the hole cake by myself... Or maybe not... It gets really big...

Ingredients:

Coconut cake

• 7 oz (230 g) butter, room temperature
• 10 oz (280 g) sugar
• 4 eggs
• 15 oz (435 g) self-rising flour
• 8 fl oz (235 ml) coconut milk
• 2 teaspoons vanilla extract
• Coconut flakes

Cream cheese frosting

• 18 oz (500 g) powdered sugar
• 3.5 oz (100 g) unsalted butter, room temperature
• 8.5 oz (240 g) cream cheese, room temperature

Directions:

1. Preheat the oven to 350ºF.
2. Grease two cake pans and sprinkle them with flour.
3. Cream butter until smooth. Add the sugar and cream for more 5 min. Add the eggs one at once and mix well after each adding.
4. Add the flour to the butter mix interpolating it with the coconut milk.  Then stir in the vanilla extract just until mixed.
5. Pour equal amounts of dough into the pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans.
6. Prepare the cream cheese frosting. Cream the sugar, the butter and the cream cheese for five minutes in medium velocity, until well mixed and creamy. Don’t over beat or it will get too liquid.
7. Cut the cakes in half. Place a layer in a serving dish, spread some frosting and sprinkle some coconut flakes. Repeat with the remaining layers. Spread the frosting on the top and sides of the cake and spread coconut flakes. Keep it in the fridge until serving.

So as you can see the recipe itself is not difficult, what give some troubles is the assembling of the cake with the cutting and frosting and all that. My advice is to spread a thin layer of frosting, take the cake to the fridge for like 30 min and then spread a thick layer of that heavenly cream, this will prevent cake crumbs to get into the frosting.