A traditional coconut cake should have a chiffon-style base, but I lack the patience to deal with separating eggs and folding whipped egg whites into the batter. Actually, I cook with eggs only when omitting them would destabilize a recipe. I just don’t like eggs at all. This evening I found an easy recipe for coconut cake on Pilsbury.com that did not require any egg separating. I skipped the frosting portion and made some of my own.
Frosts a 2 layer cake generously
1 stick salted butter, softened
8 oz cream cheese, softened
1 lb powdered sugar
1/2 t vanilla extract
1/2 t coconut extract
1 T half and half
14 oz bag sweetened shredded coconut, divided
Whip butter, cream cheese, half and half, and extracts with a mixer until well combined. Add powdered sugar. Mix on low until sugar is all moistened then whip on medium until fluffy. Fold in 2 cups shredded coconut. Sprinkle the rest of the coconut on finished cake, pressing gently into surface of the icing.