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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! xoxo, The Food Nanny!

COCONUT KAMUT CAKE

Wet Ingredients

  • 4 large eggs
  • 1 cup butter (softened)
  • 1 3/4 cup white sugar
  • 1 1/2 cups cream of coconut (found by the drink mixers at most grocery stores)

Dry Ingredients

  • 3 cups White Kamut Flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 tsp. coconut extract

Frosting

  • 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)
  1. Preheat oven to 275 degrees (the cake is better when baked at a low temperature). Separate eggs; set whites aside.
  2. In a large bowl beat wet ingredients including egg yolks, until fluffy.
  3. Sift dry ingredients and stir well.
  4. Add dry ingredients to wet using mixer on low speed and alternating with buttermilk and coconut extract.
  5. In a clean bowl, beat egg whites with a pinch of salt until stiff.
  6. Fold egg whites into batter.
  7. Pour batter into 9- inch pans that have been lined with parchment paper or lightly coated with nonstick cooking spray. (we like to use the pam with flour)
  8. Bake for about 90 minutes; after about 60 minutes, insert a toothpick in the center to see if it comes out clean; repeat the "toothpick test" every 5-10 minutes or so until the toothpick comes out clean.
  9. Transfer the finished cake to a cooling rack.
  10. Poke each cake with a few holes, making sure not to poke all the way through; drizzle the remaining 1/2 cup cream of coconut over the cake. (this helps make the cake extra moist.)
  11. After the cake cools, transfer to the freezer and freeze overnight. (we like to take them out of the pans and wrap them in plastic wrap)
  12. Immediatley after removing the cake from the freezer, frost with Coconut Cream Cheese Frosting.
  13. Allow cake to thaw for about an hour before serving. Sprinkle with lightly toasted shredded coconut.

Coconut Cream Cheese Frosting

  1. 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 tsp of milk at a time to thin it down. Sprinkle top with toasted coconut.

Coconut Cream Cheese Frosting - 1/2 cup butter (softened), 8-oz cream cheese (softened), 1 tsp. coconut extract, 1 bag powdered sugar, Milk (as needed).

In a large bowl, beat butter, cream cheese, and coconut extract; add powdered sugar little by little until reaching desired consistency. If it gets too stiff, add 1 tsp. milk at a time until you get the consistency you want.

Toasted Coconut:
Preheat oven to 325 degrees. Place shredded, sweetened coconut on a cookie sheet; spread it out into a single layer. Bake for 8-10 minutes. Some pieces will still be white and soft, while some will be slightly browned with a little crunch.
Enjoy!!!