Yes, my lovely, here it is - the best white cake you will ever put in your mouth, hands down. This layer cake is dense and moist, yet tender and delicate; it's everything you hope for when a slice is set before you. Made from a box mix, I'd put this cake up against a made-from-scratch cake any day - it's that heavenly.
3/4cupcanned coconut milk, not cream of coconut milk as is used for making cocktails
pinchof kosher salt
For the Frosting
4 1/2oz.cream cheese, softened
2/3cupsweetened flake coconut
Preheat the oven to 350 degrees F. Grease two round 8-inch cake pans; line the bottom of each one with parchment paper, then spray the parchment with nonstick spray, as well.
In a large mixing bowl, using an electric mixer on low, combine the cake mix with the oil, coconut milk, water, egg whites, extracts, and salt. Beat the cake mix on medium-high speed for 2 minutes.
Divide the cake batter evenly between the two prepared pans, smoothing the batter on top of each one. Using both hands, pick up each pan and gently rap it on the counter a bit so that any bubbles in the batter are released.
Bake the cakes, uncovered, on the center oven rack for 25-30 minutes or until a cake tester inserted into the center comes out clean. Let the cakes cool completely. (Cakes may be chilled or frozen at this point until you are ready to frost them.)
Meanwhile, prepare the frosting by placing the cream cheese into a large mixing bowl. Using an electric mixer, beat the cream cheese for a few seconds until it becomes smooth and creamy, beating in the milk, powdered sugar, and extracts.
Continuing to beat the cream cheese mixture. slowly pour in the whipping cream. Beat the frosting until it's glossy and stiff peaks form. (The frosting should be spreadable, but should be stiff enough to hold its shape.)
Place a cooled layer cake onto a cake pedestal or platter, rounded-side-down and flat-side-up; top with not quite half of the frosting, spreading it evenly over the top and sides of the cake. Sprinkle half of the coconut over the top of the frosted cake layer.
Add the second cooled cake, this time placing it flat-side-down and rounded-side-up, on top of the first layer cake. Spread the remaining frosting over the top and the sides of the second layer, smoothing it evenly all over, as needed. Top the cake with the remaining coconut.
Chill the cake for 6-8 hours before serving. As the cake chills, it will absorb moisture from the frosting, making it even more moist and delicious.
Helpful Recipe Tips for Making Amazing White Cake
The recipe suggests using 8-inch cake pans, but if you’ve only got 9-inch cake pans to work with, they will work fine – your cake just won’t be quite as tall since each layer won’t be as thick.
You can double this recipe to make 4 layer cakes. I do this all the time, freezing the extra two cakes to use at a later time.
Frozen layer cakes can be assembled and frosted before being thawed – it works great.
This cake gets better as it rests a bit since it absorbs moisture from the whipped cream frosting. I like to chill it at least 8 hours before serving.
I usually make this cake as a layer cake, but have also made it as a 9 x 13 cake, as well. Still super delish, just doesn’t have quite the “ooo-la-la” that a layer cake does. (Why does a layer cake always taste 10 times than any other cake?? ? )
The coconut milk is a key ingredient in this cake - don't you dare skip it! You will find coconut milk in the Asian section of your favorite grocer. When you open the can of coconut milk, be sure to stir it well.
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