This is for Sue NC, who in the 7/19/10 newsletter requested coconut cake recipes. These recipes are from 2008 newsletters; I regret that I no longer have the name of the individuals who submitted them. Both are delicious.
Robbie IN

Coconut Cake With Cream Cheese Frosting

For the frosting:
2 8-ounce packages Philadelphia-brand cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar

1/2 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)

1 teaspoon vanilla extract

For the cake:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar

1 cup (2 sticks) unsalted butter, room temperature

1 cup canned sweetened cream of coconut (Canned sweetened cream of coconut is on the wine isle by the mixers.)

4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
4 cups sweetened shredded coconut

Your going to make the frosting first.
With an electric mixer beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. Put in the frig. for two hours at least to get it to a good consistency.

Preheat oven to 350°F. Take two 9-inch cake pans with 2-inch-high sides and cut rounds out of parchment paper and place in the bottom. Spray the sides with baking Pam, or the old fashion way with butter and flour. Sift and whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.

Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in 1/2 dry ingredients and then 1/2 buttermilk, each just until blended. And repeat that step for the remaining.

Using clean dry beaters, beat egg whites on high with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, (I use a tooth pick) about 45 minutes. Cool cakes in pans on rack 10 to 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate, bottom side up. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut . Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Store in the refrigerator.

Make sure you reed the directions a couple of times and get everything out before you start.
Robbie IN

http://www.nancyskitchen