Coco Real Coconut Cake is a scratch coconut cake made cream of coconut. Normally I’d use Coco Lopez brand, but Coco Real comes in a 21 ounce squeeze bottle, and I appreciate the convenience of being able to use small amounts. So if you can’t find Coco Real, feel free to just use the same amount of Coco Lopez.
Inspired by The Shubox Cafe Coconut Cake
Coco Real Coconut Cake is an offshoot of a layer cake attributed to The Shubox Café in New Jersey. The Shubox Cafe cake is a giant layer cake. We didn’t need so much cake, so I halved the recipe, made some other changes and baked it as an 8 inch square. It is a very dense, moist cake that stays fresh for a couple of days.
Coconut Layer Cake
- 2 large eggs (105 grams)
- 1 stick unsalted butter, softened (114 grams)
- 3/4 cup plus 1 tablespoon granulated sugar (160 grams)
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons cream of coconut Coco Real
- 1 1/2 cups all-purpose flour (190 grams)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, room temperature
- 1/3 cup shredded or flaked sweetened coconut
Cream Cheese Icing
- 1/2 cup heavy whipping cream
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 1/2 cup shredded or flaked sweetened coconut lightly toasted
- Preheat oven to 350 degrees F.
- Thoroughly grease and flour an 8 inch square metal pan.
- Crack the eggs and separate the yolks from the whites. Put the whites in metal mixing bowl and beat with a hand held electric mixer until soft peaks form. Set aside.
- In a mixing bowl, beat the butter and sugar until creamy. Beat in the egg yolks and the vanilla, then beat in the cream of coconut.
- In a separate bowl, stir together the flour, baking powder and salt.
- Add the flour mixture and the milk to the batter alternately, stirring by hand just until flour is incorporated. Stir in the coconut.
- Fold in the beaten egg whites.
- Pour the batter into the pan and bake on center rack for about 40 minutes or until it appears set and springs back when touched. Let cool completely on a rack and frost with Cream Cheese Icing.
- To make the icing, beat the cream until stiff peaks form and set aside. In a mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add the confectioner’s sugar. Beat in the vanilla, then fold in the whipped cream. Spread over cake and sprinkle with toasted coconut.