COCONUT CAKE

16 Tablespoons (2 Sticks) Unsalted Butter
½ Cup Coconut Oil, at room temperature
2 Cup Sugar
6 Large Eggs
1 ½ Cups Sorghum Flour
1 ½ Cups Tapioca Flour
1 ½ Teaspoons Baking Powder
1 Teaspoons Baking Soda
1/2 Teaspoon Kosher Salt
1 1/2 Cups Whole Milk
2 1/2 Teaspoons Mexican Vanilla
3 Teaspoons Almond Extract
3 Cups Sweetened Shredded Coconut, lightly packed
1 ½ Cups Fancy Grade Unsweetened Coconut, toasted

Preheat oven to 350°F and butter and flour (with cornstarch) two 9” cake pans and set aside.

In a stand up mixer with the paddle attachment, combine the butter, sugar and coconut oil and whip until a shinny blonde. Add the eggs, one at a time, and continue to whip on high for 3 minutes until the mixture has doubled in volume.

In the meantime, sift together the dry ingredients and add to the butter mixture in increments of half, alternating with the milk. Continue to mix for three more minutes, scraping down the sides of the bowl as necessary. With the mixer on the second to lowest setting, pour in the shredded coconut and then the almond and vanilla extracts. The batter should be a pale, fleshy color: the faintest of taupe with an olive undertone.

When the coconut is fully incorporated, pour the batter into your prepared cake pan and bake for 40-45 minutes or when a wooden skewer comes out clean.

Allow to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.



While the cakes are cooling, make the cream cheese icing:

CREAM CHEESE ICING:

2 8 oz. Packages of Cream Cheese
12 Tablespoons Unsalted Butter
2 Cups Confectioner’s Sugar
1 ½ Teaspoons Mexican Vanilla

Cream together the cream cheese and butter in a large mixer with the paddle attachment for five minutes and then add the confectioner’s sugar and vanilla and continue to whip until the icing is totally smooth, about three minutes more.
Refrigerate for 2 hours before icing your cake.

Yield: About 4 Cups Icing

To Toast the Coconut:

Preheat oven to 350°F and spread the coconut onto a cookie sheet and toast for 3-5 minutes or until a pale copper color. The coconut toasts very quickly, so be sure not to forget about it…

After you have iced your cake, sprinkle the toasted coconut on top for a gorgeous presentation.

Serves 8

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