Cream Cheese Frosting
In a bowl cream room temperature butter (2 sticks and 1/4 stick, 255 grams) for 3 minutes. Then gradually, beat in room temperature full fat cream cheese (1 package and 1/2 pkg.,340grams). Beat until smooth, 5 minutes.
Gradually, beat in powdered sugar (5-6 cups) and a pinch of salt.
Tip: If your powdered sugar has lumps, sift it thru a mesh sieve.
Beat in Vanilla Extract (1/2 teaspoon), and 15 drops Lorann Coconut Flavoring.
If frosting gets too soft, refrigerate for 30 minutes or longer till it firms up.
Toasted Coconut
Spread sweetened or unsweetened shredded coconut onto a baking sheet.
Bake in the preheated oven at 350F (180C) for 5-8 minutes. Checking the coconut frequently to prevent it from getting too brown.
Shredded coconut tends to brown around the rim of the baking sheet, be sure to toss the coconut to ensure even browning.
Once it’s golden brown, remove it from the oven and let it cool. Toasted coconut can be prepared ahead of time. Store it in an airtight container.
Cake Assembly
Trim the tops of the cakes, and fill the cake with raspberry jam (if using) and cream cheese filling.
Crumb-coat the cake and chill for 1-2 hours. Then frost the cake with the remaining cream cheese frosting and decorate the sides and the top with toasted, cooled coconut flakes.
Notes :
CAN I USE ALL-PURPOSE FLOUR? – Yes, you can use all-purpose flour; however, a cake made with the cake flour has a tenderer crumb.
WHAT IS LORANN FLAVORING? – Lorann flavorings are super-strength flavorings. They work great with candies, cookies, frosting, and more.
CAN I FREEZE COCONUT CAKE? – Yes, you can freeze coconut cake. Wrap it well in a food wrap and store it in a freeze-safe container or Ziploc bag. Freeze for up to 3 months. Let defrost before filling.
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