Charleston Coconut Cake

This Charleston Coconut Cake in inspired by the Ultimate Coconut Cake at Peninsula Grill in Charleston, SC.  As long-time readers might remember, I grew up in downtown Charleston.  We lived 2 blocks from the Battery, and I rode my bike all around the cobblestone streets of Charleston.  We had a Basset hound named Beauregard.  I played football under the oak trees in White Point Gardens where they used to hang pirates.  (That sounds a bit macabre now, but it’s true.)

Ingredients

For the Coconut Cream Filling

• 2¼ cups heavy cream
• 1⅓ cups granulated sugar
• ¾ cup (6 oz.) unsalted butter
• 2 Tbsp cornstarch
• 1 tsp vanilla extract
• 4 cups unsweetened shredded coconut
• For the Cake
• 4½ cups all-purpose flour
• 1½ Tbsp baking powder
• ½ tsp salt
• 2 cups (16 oz.) unsalted butter, room temperature
• 3 cups sugar
• 6 large eggs
• 1½ cups heavy cream
• ¾ cup sour cream
• 2 Tbsp vanilla extract
• 1½ tsp coconut extract

For the Coconut Frosting

• 2½ cups shredded coconut
• 1 cup (8 oz.) unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 2 Tbsp cream of coconut (not coconut cream)
• ½ Tbsp vanilla extract
• 5-6 cups powdered sugar

Instructions

For the Coconut Cream Filling

• Using a large saucepan, add cream, sugar and butter. Place over medium-high heat and bring to a boil, stirring often. (Note: The mixture will expand in volume quickly as it reaches boiling temperature, so use a larger saucepan than you might initially think!)
• Using a small bowl, add cornstarch, vanilla and 2 Tbsp of water; whisk together until smooth. Once cream mixture reaches boil, add cornstarch mixture. Bring mixture to a boil and continue cooking over medium-high heat for 1 more minute, stirring constantly. Remove mixture from heat.

For full instruction please see : https://spicedblog.com

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