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BLACKBIRD COCONUT CAKE FOR GRETCHEN
Ingredients
For The Cake
4 ½
cups
flour
1 ½
tbsp
baking powder
¾
tsp
salt
1
lb
butter
softened
3
cups
sugar
6
eggs
1 ½
tbsp
vanilla
1
tbsp
coconut extract
1
cup
heavy cream
½
cup
sour cream
Cake Filling
3 ½
cups
heavy cream
1 1/3
cups
butter
2
cups
sugar
3
heaping tbsp cornstarch
1
tsp
vanilla
2-3
tbsp
cold water
6
cups
shredded coconut
Coconut Cream Cheese Frosting
1/3
lb
butter
softened
20
ounces
cream cheese
room temperature
½
tsp
vanilla
1 ½
lb
confectioners sugar
6 cups
3
cups
shredded coconut
Instructions
For the Cake
Preheat the oven to 350 degrees
Butter and flour three 9” cake pans
Whisk together flour, baking powder and salt in a bowl
In a separate bowl cream together the butter and sugar until very light and fluffy
Add eggs, one at a time, beating well after each egg is added
Add the vanilla and coconut extract and combine
Add the cream and sour cream in thirds alternating with the dry ingredients and mix gently.
Pour into the prepared pans and bake 20-25 minutes until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before filling and frosting.
Cake Filling
Heat cream, butter and sugar over medium-low heat until dissolved
In a small bowl make a slurry (paste) with the cornstarch, vanilla and water
Whisk the cornstarch mixture into the cream and butter mixture and bring to a boil.
Boil gently , stirring, until thick.
Remove from the heat and stir in the coconut.
Chill overnight
Coconut Cream Cheese Frosting
Beat butter and cream cheese together until smoot.
Add vanilla and mix well
Add the confectioners’ sugar in batches, blending until smooth.
Stir in the coconut by hand
Assemble the cake and enjoy!