Maximum Living
Heavenly Romance Coconut Cake

In our series of Maximum Living recipes, I have to share with you my recipe for the best coconut cake I have ever had. It is light, sweet, and decadent! A definite must if you want to dream about being in the islands. It really is quite simple to make; just be sure to follow the instructions exactly, and if you don't have a Heavenly Romance already, this is one cake that is guaranteed to bring it to you… YUM YUM!!!

Cake Ingredients:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt 

Directions:
Preheat oven to 350F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides. Whisk flour, baking powder, baking soda, and ½ teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter, and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just till blended.

Using clean, dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean (about 45 minutes). Cool cakes in pans on rack for 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate and spread with FILLING (see below), then spread 1 cup of Coconut Cream Cheese Frosting (see below) over cake layer. Sprinkle 1 cup sweetened shredded coconut over it. Top with second cake layer, repeating the previous process (it is OK if you don't use all of the filling). Once the cake is completely covered with frosting, cover it with sweetened shredded coconut flakes. 

FROSTING RECIPE :
8 ounces cream cheese, softened
½ cup unsalted butter, softened
¼ tsp salt
1 pound confectioners' sugar (powdered sugar)
3 tablespoons milk
1 tablespoon vanilla extract

FILLING RECIPE
1 ¼ cups heavy cream
¾ cup granulated sugar
2 tablespoons coconut cream
1 tablespoon cornstarch
1 tablespoon milk
½ cup unsalted butter, softened
1 cup shredded coconut

 

Directions for making filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.

Stir the cornstarch and the milk together in a small bowl until there are no lumps.

Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer

Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.

Cool to room temperature and then refrigerate until thickened (about 2 hours).

P.S. I suggest you make a couple of these, as they will probably be gone real fast!

 

Remember…Maximum Living Is Bringing Living To Life!
Randy