I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Coconut cake is such a delicious dessert to have once in a while. I made this cake and cut a slice each for the two of us and cut the rest into three portions. I froze them on a baking sheet in my freezer until they were hard enough to vacuum seal them. Now I have cake whenever we have the urge for coconut cake again. To frost the cake, I put three pieces of wax paper just under the bottom layer and put the cake pedestal on a Lazy Susan. It is messy putting the coconut on the sides but when finished, you can pull the pieces of wax paper out and along with the mess and pour it back on the top of the cake.
¾ lb unsalted butter, room temperature
1 ½ cups granulated sugar
5 large eggs, room temperature
2 t pure vanilla extract
1 t coconut extract
3 cups cake flour or all-purpose flour
1 t baking powder
½ t baking soda
½ t salt
1 cup whole milk
1 cup sweetened shredded coconut
Preheat oven to 350 degrees F.
Spray some cooking oil into 2 (9-inch) round cake pans and
line the bottom with parchment paper.Spray the top of the parchment paper as well.
In the bowl of an electric mixer fitted with a paddle, cream
the butter and sugar on medium speed for 3 minutes.Add the vanilla and coconut extract.Crack the eggs into a small bowl and add eggs
one at a time.
In a separate bowl, sift together the flour, baking powder,
baking soda and salt.With the mixer on
low speed, add the flour mixture alternating with the milk.Mix just until combined.Fold in the coconut with a rubber spatula.
Pour the batter evenly into the 2 prepared pans and bake in
the center of the oven for 45 to 50 minutes or until a cake tester comes out
clean. Cool on a rack for 30 minutes and
then turn the cakes out onto a rack to finish cooling.
1 lb cream cheese, room temperature
½ lb unsalted butter, room temperature
1 t pure vanilla extract
½ t coconut extract
2 ½ cups confectioners’ sugar, sifted
3 cups sweetened shredded coconut
In the bowl of an electric mixer fitted with a paddle,
combine the cream cheese, butter and extracts on low speed. Add the confectioners’ sugar and mix just
Place one layer on a flat serving plate, top side
down and spread with frosting. Place the
second layer on top (top side up) and frost the top and sides. Sprinkle the
top with coconut and lightly press more coconut onto the sides.