Coco-Mac Layer Cake w/Macadamia Nut Frosting
- 1/2 cup shortening, room temperature
- 1 stick butter, room temperature
- 2 cups sugar
- 5 eggs, separated and at room temperature
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 1/4 cup cream of coconut (Coco Lopez brand)
- 2 cups shredded coconut
- 1 cup finely chopped, toasted Island Princess Hawaii Macadamia Nuts
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup butter, (2 oz) softened at room temperature 1 teaspoon vanilla
- 1 (16-ounce) box powdered sugar, sifted
- 3/4 cup finely chopped Island Princess Hawaii Macadamia Nuts
- 1/8 teaspoon salt
Coconut Simple Syrup:
- 1 cup water
- 1 cup sugar
- 6 tablespoons cream of coconut (Coco Lopez brand)
1. Preheat the oven to 325 degrees Fahrenheit.
2. Grease and flour 3 (9-inch) cake pans. (I use oil spray and parchment paper).
3. Measure out all your ingredients.
4. Put egg whites in a mixing bowl, have beaters ready. Set aside.
5. Sift and mix the flour, baking soda and salt together into a bowl. Set aside.
6. In the bowl of an electric mixer, cream the shortening, butter and sugar until light and fluffy, (about 5 minutes). Scrape the bowl down with a spatula
7. Add the egg yolks 1 at a time, beating well after each addition. Scrape the bowl down with a spatula to incorporate the batter and eggs.
8. With the mixer on LOW speed, add the dry sifted ingredients in batches alternately with the wet ingredients, buttermilk and coconut cream. Begin and end with the dry ingredients. (Namely: add 1/3 dry, ½ wet, mix till combined, add 1/3 dry, ½ wet, mix till combined, add 1/3 dry and mix till combined). DO NOT OVERBEAT.
9. EGG WHITES: In a separate bowl, beat the egg whites until stiff and GENTLY FOLD into the prepared batter.
10. Add the coconut, chopped macadamia nuts and vanilla and fold into the batter.
11. Divide the batter among the 3 prepared cake pans.
12. Bake for about 25 minutes, or until golden brown and a tester come out clean when inserted into the middle of each cake.
13. Set aside the cooling racks for the 3 cakes. (I lightly spray the racks with oil. I use PAM)
1. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy.
2. Add the sifted powdered sugar and salt. Mix until thoroughly combined.
3. Add the nuts and fold together.
4. Keep refrigerated until you are ready to frost the cake.
1. Allow the cakes to cool in the pans for about 10 minutes.
2. Turn cakes out onto wire racks to finish cooling.
Coconut Simple syrup:
(There will be syrup leftover).
1. Add one cup water and one cup sugar in a saucepan.
2. Stirring occasionally, mix until sugar is dissolved.
3. Remove from heat.
4. Pour syrup in a bowl.
5. Cool completely.
6. Open the can of cream of coconut.
7. Spoon out about 3 tablespoons (or more) into a small bowl.
8. Microwave the cream of coconut until it is thick but pourable.
9. For EACH cake layer: combine and mix 2 tablespoons simple syrup and 2 tablespoons cream of coconut. (you can increase or decrease these amounts)
1. Poke holes in the cooled cake layers.
2. Brush layers with coconut simple syrup.
3. Stack the layers with frosting between layers.
4. Frost the sides and top