Just because we are spending Easter at home without our family or congregational gatherings, doesn’t mean we should not enjoy some sweetness in our celebrations.

This recipe has been in our family, passed from generation to generation, so long that I don’t even know where is started. What I do know is that this cake doesn’t last much past Easter Sunday. Filled with Cream Cheese Coconut Filling, it is a coconut lovers dream! I’m thrilled to share it with you and your family. Enjoy your Easter!

MAKE ROBIN’S EGG FROSTING:

To frost the cake in the pretty robin’s egg blue, use our faux swiss meringue buttercream and one drop of Gel food coloring. Mix thoroughly and you can add more if you’d like a darker blue.

For the Robin’s Egg spots, mix a teaspoon of unsweetened cocoa powder with a few drops of lemon extract to make a paste. Substitute vodka if you don’t have lemon extract. Dip a paintbrush or small basting brush into the mixture. Hold it vertically brush side up about 6-8 inches from the cake. Flick or tap the back of the brush to expel cocoa drops onto the cake. Spin the cake to cover it all. Have fun with it.

Coconut Cake

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• Author: Minette Rushing

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Ingredients

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Instructions

1. Preheat oven to 350°
2. Prepare three 8” or 9” round pans.  Line pans with parchment and spray with pan release or grease and flour pans.
3. In a large mixing bowl with paddle attachment, cream butter.  Gradually add sugar and cream until light and fluffy.
4. In a separate bowl, add flour, baking powder, and salt.  Whisk to combine. Set aside.
5. To creamed mixture, add eggs, one at a time.  Beat well after each addition. Scrape sides of bowl to make sure all is fully incorporated.
6. Add flour mixture in three parts alternating with milk and ending with flour.
7. Add vanilla extract and coconut extract.  Beat until incorporated and smooth taking care not to over mix the batter.
8. Bake in preheated 350° for 25-28 minutes.

Notes

Be sure your ingredients are at room temperature

Once cakes have been removed from oven, allow to cool in pans for 10 minutes.  Turn out onto cooling rack and allow to cool until warm to the touch. While still warm, wrap in two layers of plastic wrap and allow wrapped cakes to cool.

This cake freezes beautifully.  Wrap well and freeze for up to one month.  To defrost, allow to come to room temperature before unwrapping.

I like to fill and frost the cake when chilled.

Coconut and Cream Cheese is a match made in heaven!  The tangy cream cheese and the sweet coconut combine for a perfect accompaniment for both vanilla, almond, and chocolate cake.

Coconut Cream Cheese Filling

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• Author: Minette Rushing

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Ingredients

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Instructions

1. In heavy-duty mixer, beat cream cheese and butter at medium speed until smooth
2. Add coconut and vanilla extract, beat until blended
3.  Gradually add powdered sugar.  Beat until smooth 
4. Turn mixer on low and mix in the shredded coconut
5. Store covered and refrigerated

Notes

Have all ingredients at room temperature

I always prefer to use “real” vanilla extract and coconut extract.  The imitation flavors just don’t compare

My favorite brand of shredded, sweetened coconut is made by Bakers.  Store brands can sometimes be dry while Bakers brand coconut is always moist and delicious.

Cream cheese frosting must always be kept under refrigeration.  Once the cake is frosted, place in the refrigerator and bring it out an hour prior to serving.  Leftovers should be returned to the fridge.