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I was given a challenge for Ramen Madness Wednesday and that was to use as much coconut as humanly possible in the meal.  Well, I’m not a fan of over-doing the joy of the lovely coconut, but this cake came together very nicely.  The splurge for this evening was the Captain Morgan Spiced Rum Syrup that I put onto the cake for moisture 🙂  I’ve made a few changes, but the basic recipe came from Annalise at CompletelyDelicios.com– You are a life saver Ma’am!

Photography by Geraldine Terc- All Rights Reserved

For the Cake:
5 egg whites
1/2 cup Heavy Cream
2 T. coconut extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut


For the Filling:
3/4 cup sugar
1 cup sour cream
4 T. Heavy Cream
1 cup flaked, sweetened coconut
For the Cream Cheese Buttercream Frosting:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
3 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites
1. Preheat oven to 350 degrees.
2. Spray with Pam and line two 8 inch cake pans with parchment paper.  Many have asked if this step is necessary and for your sanity, I say 100%!  USE THE PARCHMENT PAPER!
3. Put the egg whites in a bowl and lightly whisk in the milk and coconut extract- do not over whisk!
4. Combine the flour, sugar, baking powder, and salt in your mixing bowl and beat in the butter and coconut milk on a low speed. Once all is incorporated, increase the speed to medium and mix until fluffy.  You should not be beating for more than 5 minutes from when you start to incorporate until the batter is fluffy.
5. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
6. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
7. To make the filling, combine all ingredients and mix well.  When you fill the cake, the best way to assure that you don’t have filling leaking out the sides is to create a 1/2 – 1 inch dam of frosting at the edge of the cake and do not fill over the top of your dam.
8. To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth.
9. Add the butter 1-2 tablespoons at a time, mixing until smooth.
10. Add the powdered sugar and vanilla and mix until creamy. Set aside. You will need to empty the bowl of your electric mixer at this point if you are using a stand mixer.  If you are using a hand held mixer, you will need to make sure that you have a second bowl that is big enough to whip in.
11. Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
12. Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash or you will burn yourself and it will hurt. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.
13. With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.
14. Make sure to chill the frosting before using.  Frost the cooled cakes and cover with shredded coconut.