Ingredients and Weight:
For the Cake:
- All-purpose flour: 2 1/2 cups (312 grams)
- Sugar: 2 cups (400 grams)
- Baking powder: 4 teaspoons (16 grams)
- Baking soda: 1 teaspoon (5 grams)
- Salt: 1/2 teaspoon (2 grams)
- Unsalted butter, softened: 1 cup (226 grams)
- Eggs: 3 large
- Buttermilk: 1 cup (240 grams)
For the Coconut Water Syrup:
- Coconut water: 1 cup (240 grams)
- Sugar: 1/2 cup (100 grams)
For the Coconut Cream Frosting:
- Heavy cream: 1 1/2 cups (360 grams)
- Cream cheese, softened: 8 ounces (226 grams)
- Confectioners' sugar: 4 cups (480 grams)
- Unsweetened shredded coconut: 1 cup (50 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the Coconut Water Syrup:
- In a small saucepan, combine the coconut water and sugar.
- Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar has dissolved.
For the Coconut Cream Frosting:
- In a large bowl, beat the heavy cream until stiff peaks form.
- In a separate bowl, beat together the cream cheese and confectioners' sugar until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the shredded coconut.
To Assemble the Cake:
- Place one cake layer on a serving plate. Brush with the coconut water syrup.
- Spread with half of the coconut cream frosting.
- Repeat with the second cake layer and the remaining frosting.
- Decorate with additional shredded coconut, if desired.
Nutritional Information:
Per serving (1/8 of the cake):
- Calories: 500
- Fat: 25 grams
- Saturated Fat: 15 grams
- Cholesterol: 75 milligrams
- Sodium: 320 milligrams
- Carbohydrates: 60 grams
- Dietary Fiber: 2 grams
- Sugar: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Moist and fluffy cake
- Sweet and coconutty frosting
- Perfect for special occasions
- Can be customized with different toppings
User Comments:
- "This cake is absolutely delicious! The coconut flavor is perfect and the frosting is to die for."
- "My guests loved this cake. It was a huge hit at my party."
- "I'm not a big fan of coconut, but this cake is irresistible. It's so moist and flavorful."
- "I've made this cake several times and it always turns out perfect. It's my go-to dessert for potlucks and gatherings."
- "The coconut water syrup really makes this cake special. It adds a subtle but delicious sweetness."
Special Precautions and Tips:
- Make sure the buttermilk is at room temperature before adding it to the batter.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting them.
- If you don't have coconut water, you can substitute with regular water and add 1/4 teaspoon of coconut extract to the syrup.
- For a richer frosting, use full-fat cream cheese.
