If you love coconut cake, you have to try this blue ribbon winning creation from Katie Knott of St. Paul.
She won 1st place in the King Arthur Four "Great Cake Contest" at the Minnesota State Fair.
She stopped by KARE 11 and showed us what goes into this delicious dessert.
Tropical Coconut Cake
- 8 Tablespoons unsalted butter (softened)
- 2 cups King Arthur All Purpose Flour
- 2 teaspoon baking powder
- 1/2 tsp salt
- 1 cup sugar
- 2 whole eggs plus 2 egg yolks
- 1 teaspoon coconut extract
- 1 (15 oz) can coconut cream
- 1 (8 oz) can crushed pineapple (drained)
- 1 cup unsweetened flake coconut-toasted
- 1 stick unsalted butter (softened)
- 4 cups powdered sugar
- 1 1/2 teaspoons coconut extract
- 3-4 Tablespoons heavy cream
Preheat oven to 350 degrees. Line the bottom of 2 round cake pans with parchment paper and spray both with cooking spray. Cream butter and sugar. Add eggs and egg yolks beat until smooth. Add coconut cream mix until well combined. Add pineapple and stir to combine. In separate bowl whisk together flour, baking powder and salt. Add dry mixture to the wet mixture and stir until well combined. Pour batter into both cake pans and bake for 25-30 minutes. Until toothpick inserted in center comes out clean. Turn cakes onto cooling rack and cool completely. For frosting, beat butter, sugar, and coconut extract with mixer, adding heavy cream until smooth, creamy and desired consistency. Place bottom layer of cake on serving platter. Spread 1/3 of the frosting on top and sprinkle with 1/2 cup toasted coconut. Add top layer, frost with remaining frosting and sprinkle top with remaining toasted coconut.
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