Find some occasion to make this cake — any occasion. I don’t care what it is — first day of autumn, new season of Dancing With The Stars, the Mets are ahead eight games — anything will do. But you have to try this cake. I have been drooling over it ever since I saw it posted on “A Feast For The Eyes.” But I couldn’t justify making this for one or two people. I needed a crowd.
It was one of the best cakes I’ve ever eaten – light and fluffy with a decadent frosting and filling, made with whipped cream, cream cheese and coconut flavoring.
I had a little bit of a snafu early on though, after I poured the batter into the pans and realized I had forgotten the sugar. Fortunately, I hadn’t put the pans into the oven, so I scooped out the batter, mixed in the sugar, cleaned and re-buttered the pans and I was off for a second try.
- For the cake:
- 5 large egg whites
- ½ cup whole milk
- 1 tablespoon coconut flavoring
- 1 tsp. pure vanilla
- 3 cups cake flour *NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
- 2⅓ cups sugar
- 4½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup unsweetened coconut milk
- For the Cream Cheese Butter cream Frosting:
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1-3 tablespoons unsweetened coconut milk or regular milk
- 1 teaspoon coconut flavoring
- 1 cup unsweetened coconut (I couldn’t find unsweetened, so I used sweetened, and I used about 1 1/2 cups)
- For the Whipped Cream Cheese Filling:
- 1 cup of the Cream Cheese Butter cream Frosting (above)
- 1 cup heavy whipping cream
Preheat oven to 350 degrees. Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper.
In a small bowl, whisk together the egg whites, whole milk and coconut flavoring.
Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy.
With a whisk attachment, beat the heavy cream until it starts to thicken.
If desired, slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with the whipped cream cheese filling.