Coconut Queen Cake

A Kentucky State Fair Prize-Winning Cake!!   What a thrill to compete with some of the country’s best bakers.  The “Your Favorite” class is a coveted prize that is revered throughout the Commonwealth of Kentucky… I feel so grateful to have won a third place ribbon… and this cake is a fabulous cake.  She’s won first-place, and Best-of-Show in years past.

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Photo Credit: Courier Journal-Scott Utterback

Here we are seeing the results in-person… and a photo from this cakes first big win.

2023 Kentucky State Fair: 3rd Place Your Favorite Cake Class:

Coconut Queen Cake Recipe 

Karri Perry-Blue Ribbon Favorites

*Be sure to purchase coconut cream and cream of coconut— two different products with similar names!! I shared the brands I used… both need to be well-stirred before using.  Enjoy.

Filling-make ahead

1 14-ounce can Coconut Cream  (1.5 cups) (I used Thai Brand)

3 1/2 cups heavy whipping cream

3 cups granulated sugar

3 sticks unsalted butter (24 Tablespoons)

6 cups shredded coconut

2 tsp vanilla

1 Tbs cornstarch 

In a large heavy-bottomed sauce pan, add sugar, 1 Tbs cornstarch, butter, and coconut cream and heavy cream.  Over medium heat, while stirring constantly, allow butter to melt, sugar to dissolve.  Bring to a boil. Let boil for 1 minute.  Add the coconut, and stir in vanilla.  Cool mixture in a casserole dish-then refrigerate for 12 hours to overnight.

To create filling when making cake-place mixture in a stand mixer with whisk attachment. Whisk for 5-10 minutes on medium-high. Mixture will fluff up and lighten.

Coconut Cakes 

5 large eggs separated

1/4 tsp cream of tartar

1 3/4 cups sugar

1/2 cup cream of coconut (stirred well)(Coco Lopez brand 15-ounce can)

8 Tbs unsalted butter

2 1/4 cups all purpose flour

1 cup buttermilk

1/2 tsp baking soda

1 tsp salt

1 tsp baking powder 

1 tsp vanilla

1 tsp coconut extract

1 cup shredded flaked coconut.

In a mixing bowl-add 5 egg whites and cream of tartar. Beat to stiff peaks (about 4-7 minutes) Set aside.

In a second mixing bowl, add butter and sugar, cream together. Add 1/2 cup cream of coconut, mix to combine.  Add egg yolks, adding one at a time.  Add the extracts and baking power, soda and salt.  Add the flour and buttermilk one third at a time -alternating between each.

Fold in the whipped egg whites to lighten the batter. Fold in the coconut.

Divide batter equally between 3 prepared 9-inch cake pans.  (Prepare with non-stick spray and parchment rounds) Bake on the middle rack of preheated 350 degree for 30 minutes or until set. Cakes will be done when lightly golden on top and toothpick comes out cleanly.

When cakes are done-remove from pans quickly. (*these are sticky-edged cakes-so be sure not to leave them in the pans longer than 5 minutes after they are baked-remove cakes from pans while the cakes are still very warm—and loosen with a paring knife for easy removal)

Use a paring knife to loosen edges before inverting onto a cooling rack.  Remove parchment. Allow cakes to cool before frosting the cake.

Coconut Frosting:

24 Tbs softened unsalted butter

1/2 cup Coco Lopez brand Cream of Coconut

1 tsp coconut extract

4-5 cups confectioner’s sugar

1/4 tsp salt

Mix butter and cream de coconut together until smooth. Add sugar, whip until fluffy. Add salt and extract.

To assemble cake:

Place one cooled cake onto a platter or cake round.

Add 3/4 cup frosting, followed by prepared coconut filling-spreading to one inch from cake edge. Add second cake, and repeat. Cover the cake with remaining frosting.

Optional: Make a chocolate ganache to serve as a side: 1 cup coconut cream warmed. 1 cup dark chocolate chips.  Melt chocolate in the warmed coconut milk. Stir until shiny and smooth. Cool chocolate ganache before serving.

Optional: Shredded coconut-toasted or not, can be added to sides and top of cake for garnish