line & lee coconut cake

line & lee coconut cake
serves 12
recipe note: moderate
adapted from: barefoot contessa

3/4 pound (3 sticks) butter - room temp + more for greasing the pans
2 cups sugar
5 eggs - room temperature
3 tsp pure vanilla extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup whole milk
4 ounces sweetened shredded coconut 

preheat the oven to 350 F. using the extra butter, grease 2 (9-inch) round cake pans, then line them parchment paper (just on the bottom) and grease again.

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium for 3 to 5 minutes (until light and fluffy). crack the eggs into a small bowl and add the vanilla. with the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing.

in a separate bowl, mix the flour, baking powder, baking soda and salt. with the mixer on low speed, alternate adding the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. mix until just combined. add the coconut.

pour the batter evenly into the 2 pans and smooth the top with a knife. bake for for 45 to 55 minutes, or until a toothpick comes out clean. cool on a baking rack for 15 minutes, then turn the cakes out onto a baking rack to finish cooling.


1 pound salted butter - room temp
8 oz of cream cheese - room temp
4 + cups (1 pound) of powdered sugar - sifted
6 oz shredded coconut + more to top the cake

in the bowl of an electric mixer with the paddle attachment, combine the butter and cream cheese; cream together until light and fluffy. and finally the sugar one cup at a time. add the coconut.

to frost the cake, place one of the cakes on your cake tray. place a large dollop of frosting on the center of the cake and use a off-set spatula to push the frosting out and around making a smooth layer. then add the next cake on top and do the same, this time adding so much frosting so it can be pushed off the sides to fully frost the sides. use a wet paper towel to clean the cake tray and top with the shredded coconut.