Coconut Layer Cake with Coconut Buttercream Frosting

I have been wanting to try this Martha Stewart recipe for awhile. The cake was delicious, but soooo dense. I made it into a three-layer round cake instead of a two-layer sheet cake. I used my tried-and-true buttercream recipe (adapted from AllRecipes). How could something with that much butter and eggs be anything less than divine?

Coconut Cake

Source: Martha Stewart's Baking Handbook (2005)

• 3 sticks (1 1/2 C) unsalted butter, room temperature, plus more for pans
• 3 1/2 C all-purpose flour, plus more for pans
• 1 Tbsp. plus 1 tsp. baking powder
• 1 tsp salt
• 1 C packed sweetened, shredded coconut (for cake batter)
• 2 C packed, sweetened, shredded coconut (for cake topping)
• 2 2/3 C sugar
• 4 large whole eggs, plus 4 large egg whites
• 1 Tbsp. pure vanilla extract
• 1 1/2 C unsweetened coconut milk

1. Preheat the oven to 350. Butter two 9x9x2 inch cake pans (I used three 9-inch round pans); line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a large bowl, sift together the flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely chopped. Stir chopped coconut into the flour mixture until combined; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the whole eggs, egg whites, and vanilla; beat until fully incorporated. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk, and beginning and ending with the flour; beat until combined after each addition.
3. Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
4. While cake is cooling, toast 2 C shredded coconut in a 350 oven for 8 to 10 minutes, stirring occasionally.
5. Using a serrated knife, trim the tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 C of frosting. Sprinkle with toasted coconut. Repeat with second layer. Place third layer on top, and frost cake with remaining frosting. Sprinkle remaining toasted coconut on top.
6. Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.

Coconut Buttercream Frosting

Adapted from AllRecipes.com

• 1/2 C butter
• 1/2 C shortening
• 1/8 tsp. salt
• 1 tsp. coconut extract
• 5 C powdered sugar
• 1/4 C milk

1. In a large bowl, cream butter and shortening until light and fluffy. Add salt, coconut extract, powdered sugar, and milk. Beat well.