Basic Baker's Coconut Cake, Moist Cake with Cream of Coconut Icing 

Basic Baker's Coconut Cake, Moist Cake with Cream of Coconut Icing
DO YOU REMEMBER that good old southern cooking?
When I was growing up, my granny was my favorite cook. My mama was also a fantastic cook, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. I have made it easy for you to learn how to cook like my granny and mama did with cooking tutorials for every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh, and no difficult-to-find or crazy ingredients! Just simple ingredients and delicious food. I am a Southern girl born and raised in Collard Valley in Polk County, Georgia. We went to church on Sunday, school during the week, and the grocery store on Friday, and that was our life: no vacations, no camping, just plain old southern country people.
If you learn to cook like my mama and granny, you will become one of the best Southern cooks. Thank you so much for being a part of this dream of mine.
NOW FOR THIS FAMILY RECIPE:
Buttercream Icing
2 STICKS SALTED BUTTER (ROOM TEMP.)
4 1/2 CUPS POWDERED SUGAR
2 TSP. VANILLA
DASH OF SALT
1 1/2 TBSP. CREAM (EVAPORATED MILK)
In a stand mixer’s mixing bowl add butter and mix with whisk attachment on high speed until white and fluffy. Slowly add 2 cups of powdered sugar. Add cream and vanilla. Finish adding powdered sugar. Add a dash of salt.
Coconut Buttercream:
Omit 1/2 stick of butter in the buttercream recipe above. Open can of cream of coconut and pour into a separate bowl. Mix the hard layer of grease on top into the liquid well. Then add 1/2 cup of cream of coconut to the icing. Icing will be thin for using on my fresh coconut cake. If you want to use it to ice a different cake, add powdered sugar to reach the desired icing consistency.
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