OLD SCHOOL COCONUT CAKE

OLD SCHOOL COCONUT CAKE this is a cake that I don't make that often because it requires a little more time than most of my cakes but its absolutely worth every minute after u are finished RECIPE FOR CAKE (3 sticks) unsalted butter, at room temperature 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour, 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut FROSTING 1 pound cream cheese, at room temperature 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut DIRECTIONS set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans, In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). To assemble, place 1 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. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature GO FOLLOW MY FACEBOOK PAGE   / oldschoolsoulfood   GO FOLLOW MY INSTAGRAM PAGE   / mr_old_school_soul_food   FOLLOW ME ON TWITTER   / wacjeff   Visit my website https://www.oldschoolsoulfood.com/ PLEASE WRITE ME OR SEND ME LETTERS I RESPOND TO ALL LETTERS AND CARDS MY MAILING ADDRESS IS : OLD SCHOOL SOUL FOOD 23501 CINCO RANCH BLVD SUITE H120 P.O. BOX 142 KATY,TEXAS 77494 Details For business inquiries: [email protected] Location: United States