Debbie Macomber's Cedar Cove Cookbook - Plot & Excerpts
There’s no need to worry about making the frosting look perfect since the entire cake is covered with a cloud of coconut flakes.Makes 1 cakeCAKE1 ½ cups (3 sticks) unsalted butter, at room temperature2 cups granulated sugar5 large eggs1 ½ teaspoons vanilla extract1 ½ teaspoons coconut extract3 cups all-purpose flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 cup unsweetened coconut milk2½ cups sweetened coconut flakes, dividedFROSTING8 ounces cream cheese, at room temperature½ cup (1 stick) unsalted butter, at room temperaturePinch salt1 teaspoon vanilla extract1 teaspoon coconut extract4 cups confectioners’ sugar (about 1 pound)Sweetened coconut flakes, for garnish1. Preheat oven to 350°F. Line two 9-inch cake pans with parchment paper. Lightly butter and flour pans.2. For batter: In a large bowl with electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extracts.3.
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