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Blackbird Coconut Cake

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Ingredients

Coconut Cake

4½ cups flour

1½ tablespoons baking powder

¾ tablespoon salt

1 pound butter, room temperature

3 cups sugar

6 eggs

1½ tablespoon vanilla extract

1 tablespoon coconut extract

1 cup heavy cream

½ cup sour cream

Cake Filling

5 cups heavy cream

1 pound butter

3 cups sugar

4 tablespoons (heaping) cornstarch

1 teaspoon vanilla

1-2 tablespoons cold water

9 cups shredded coconut

Cream Cheese Frosting

⅓ pound butter, room temperature

20 ounces cream cheese, room temperature

½ teaspoon vanilla

1½ pounds confectioners’ sugar

3 cups shredded coconut

Directions

Coconut Cake

  1. Preheat oven to 325 degrees and butter and flour 3 12-inch cake pans.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Cream together butter, sugar, and eggs until very light and fluffy.
  4. Add vanilla and coconut extracts. Combine.
  5. Add cream and sour cream alternately with dry ingredients and mix gently.
  6. Pour into prepared pans and bake for 18 to 25 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before filling and frosting.

Cake Filling

  1. Heat cream, butter, and sugar over medium-low heat until dissolved.
  2. Separately, make a slurry with cornstarch, vanilla and cold water.
  3. Whisk slurry into hot mixture and boil gently, stirring constantly until thick.
  4. Remove from heat and stir in coconut.
  5. Chill overnight.

Coconut Cream Cheese Frosting

  1. Cream butter and cream cheese together until smooth. Add vanilla and mix until combined.
  2. Incorporate sugar in increments, blending until smooth.
  3. Stir in coconut by hand
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