Coconut Kamut Cake
This cake we have been keeping a secret for YEARS…
We have been making this cake whenever we needed a show stopping dessert!!! This cake is seriously on our top 5 favorites!! It’s so most and delicious. If your a coconut lover you will especially appreciate it! The cake is topped with toasted coconut…..yum!! I’m telling you right now.. you will be SOOOOO thankful you have the food nanny in your life!
You can make this dessert all year round, but we especially love it in the Spring. It is light and heavenly!!! I love this cake so much, we served it at my wedding!
You can freeze individual pieces of this cake in freezer bags for up to 2 months. So even if you are just making it for your family, you won’t be wasting what you don’t eat that day. This is seriously one of my favorite cakes in the whole world!
Coconut Kamut Cake
The Food Nanny
- 4 large eggs
- 1 cup butter softened
- 1 3/4 cup white sugar
1½ cups cream of coconut, divided
3 cups White Kamut flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon French gray coarse salt
1 cup buttermilk
1 teaspoon coconut extract
1/2 cup butter softened
1 - 8 oz cream cheese softened
- 1 tsp coconut extract
- 4 cups powdered sugar
- Milk, as needed to thin frosting
- 1 cup sweetened shredded coconut toasted
Separate eggs, set whites aside. In a large bowl, beat with a hand-held or electric mixer, the yolks, butter, sugar and 1 cup cream of coconut until light and fluffy.
Mix dry ingredients together in a medium bowl. Add dry ingredients to butter and sugar mixture and mix on low-medium speed alternating with the buttermilk. Mix in coconut extract.
Beat egg whites with an electric mixer until stiff in a separate bowl. Gently fold egg whites into cake batter. Pour batter into two 9 inch round cake pans lined with brown parchment paper and sprayed generously with cooking spray with flour.
Preheat oven to 325º. Place shredded, sweetened coconut in a single layer on baking sheet. Bake 8-10 minutes. Some pieces will be light and soft while others a little brown with some crunch, set aside. Sprinkle on top of cake just before serving.
Start checking cake at 45-50 minutes with a toothpick. When toothpick still has crumb on it, the cake is done. Repeat the toothpick test every 5-10 minutes.
Remove to cooling rack. Poke a few holes in warm cake making sure not to poke all the way through. Drizzle remaining ½ cup cream of coconut evenly on top.
After cake is cooled, invert and take out of the pans. Frost now if desired. We prefer to wrap in plastic and place in freezer for at least a couple hours or overnight.
Remove from freezer and frost with our Coconut Cream Cheese Frosting while still frozen. Frost middle and sides.
Allow cake to thaw for about 1 hour, then sprinkle lightly with toasted shredded coconut. May also use minced macadamia nuts on top if desired.
Coconut Cream Cheese Frosting
In a large bowl, beat butter, cream cheese, and coconut extract together. Add powdered sugar, a little at a time, until reaching desired consistency. If it gets too stiff, add 1 teaspoon of milk at a time to thin it down. Sprinkle top with toasted coconut.
You can freeze pieces of this cake in freezer bags for
up to 2 months. This is the cake I served at my wedding.
It’s seriously one of my most favorite cakes in the
whole entire world! TDF!