Preparation:
1. Preheat oven to 350øF. grease two 9-inch round cake pans. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Add coconut extract and cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition. 3. Sift together flour, baking powder, and baking soda. With mixer on low speed, add to chocolate mixture alternately with buttermilk, beating only until combined. Stir in 1 1/2 cups coconut. Divide between 2 prepared pans. 4. Bake 30 to 33 mins, or until a cake tester inserted in center of cake comes out clean. Let cool in pans 15 mins, then unmold onto racks to cool completely. 5. Meanwhile toast remaining 1 cup coconut in 300øF oven 6 to 8 mins, or until golden brown; let cool. Fill cake layers with about 1/3 of Coconut-Cream Cheese Frosting. Cover top and sides of cake with remaining frosting. Sprinkle coconut over top and press gently into side of cake. Refrigerate until serving time.
COCONUT-CREAM CHEESE FROSTING
In a medium bowl, beat together butter, cream cheese, and coconut extract with an electric mixer on medium speed until well blended. add powdered sugar and buttermilk and beat on high speed until thoroughly blended and very smooth. |
