Coconut Cream Cake with Cream Cheese Frosting

Gentle, moist, and decadent with cream cheese topping…this
cake is ideal for Easter, Mom’s Day, or any springtime soiree. Cream of Coconut is the magic ingredient in
the cake, each for the flavour and protecting the cake moist. Search for it within the
drink combination part of the shop. Don’t substitute coconut milk or coconut
water.

YIELD: 12-16 slices

PREP TIME: 40 minutes

BAKE TIME: 65 minutes

For the cake:

2 ½ cups unbleached, all-purpose flour

1 tablespoon cornstarch

½ teaspoon kosher salt

1 teaspoon baking powder

1 cup unsalted butter, room temperature

2 cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract

5 eggs

15-ounce can cream of coconut

1 cup sweetened, shredded coconut

For the frosting:

8 ounces cream cheese, room temperature

¼ cup unsalted butter, room temperature

1 pound powdered sugar

2 tablespoons milk

1 teaspoon vanilla

pinch kosher salt

sweetened, shredded coconut

sprinkles (optionally available)

Preheat oven to 325. 
Grease and flour a Bundt pan.

Whisk collectively the flour, cornstarch, salt, and baking
powder. Put aside. In a big bowl of an electrical mixer, cream the butter and
sugar till mild and fluffy. Beat within the vanilla and coconut extracts. Combine in
the eggs, separately, till included.

Alternating, add within the flour combination and cream of coconut,
beginning and ending with the flour. Add the flour in three additions. Combine simply
till mixed. Stir within the coconut.

Pour into the ready pan and bake for 65 minutes or so, or
till a toothpick inserted within the center comes out clear, or with a couple of crumbs.
Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on
high of the uncovered a part of the Bundt cake. Flip over and let it relaxation for a
minute. Gently take away the pan. Let cool fully.

As soon as the cake is cooled, make the frosting. Beat the cream
cheese and butter collectively till effectively mixed. On low velocity, add within the powdered sugar, milk, vanilla extract, and salt. As soon as mixed, enhance
velocity to medium/medium-high and beat till mixed and thick. Alter
consistency by including extra milk or confectioner’s sugar as wanted.

Spoon the combination right into a piping bag or massive ziptop bag.
Snip off the nook or tip, and pipe over the cooled cake. High with shredded
coconut and sprinkles, if desired.