Cream of Coconut Cake with Chocolate-Coconut Glaze

One 15-ounce can of cream of coconut is just enough to make this simple, rich cake and glaze. Use coconut extract in the cake if you like a strong coconut flavor, or leave it out if you want a more subtly perfumed coconut cake. Cake Keeper Cakes by Lauren Chattman; copyright © The Taunton Press

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American

Cake

Ingredients

1 1⁄4 cups unbleached all-purpose flour		5 large eggs
1 1⁄2 teaspoons baking powder		1 teaspoon pure vanilla extract
1⁄4 teaspoon salt		1⁄4 teaspoon coconut extract (optional)
3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened		1 1/2 cups cream of coconut, such as Coco Lopez®
1 1⁄2 cups sugar		3 tablespoons unsweetened Dutch process cocoa powder

directions

Prep: 20 min Total: More than 60 min

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1
Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour. Combine the flour, baking powder, and salt in a medium bowl.
2
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
3
Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
4
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
5
Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
6
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

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Cream of Coconut Cake with Chocolate-Coconut Glaze

Ingredients

directions