Recipe courtesy of The Bear Cupboard (


1/4 cup unbleached all-purpose flour

1/2 tsp. Diamond kosher salt or table salt

1 cup whole milk

1 cup (8 oz.) unsalted butter, very soft 

1 cup superfine sugar*

1/4 tsp. pure vanilla extract

1 tsp. coconut flavoring**

2 tsp. coconut-flavored rum or regular rum

1/4 cup cold heavy whipping cream (optional)

*You can make superfine sugar by pulsing in food processor.  Measure sugar after it is pulsed to superfine, not before.

**The amount of coconut flavoring will vary according to manufacturer.  I used coconut flavoring from Spices, etc., recommended by Martha Stewart and Cook's Illustrated for its natural taste.  If you use a different brand, use less flavoring and taste your batter to determine if you need more.  With coconut flavoring, less is more.

Combine flour, salt and milk in small saucepan over medium heat, whisking constantly till mixture boils and thickens.  Set aside to cool.

In bowl of stand mixer, beat sugar and butter on high till light and fluffy.  Gradually add flavorings and cold flour-milk mixture, beating till frosting stands in stiff peaks.  If desired, beat in heavy cream at end, mixing only till combined.  (Do not add cream until frosting is thoroughly whipped, and do not overbeat the cream once added.)  Refrigerate until cake is cooled, but let it stand at room temperature until softened before frosting the cake. 

Yield:  enough to thinly frost two 8" layers.  If you like thick frosting, you should double the recipe.

***Do not use White Lily self-rising flour.


3 cups White Lily all-purpose flour, whisked, then spooned lightly and leveled

1-1/2 tsp. baking powder

1 cup unsalted butter, soft

1/2 tsp. Diamond kosher salt

2 cups superfine sugar* (See note above about superfine sugar.)
4 large eggs, room temperature
1/2 tsp. pure vanilla extract
1-1/2 tsp. coconut flavoring** (See note above on coconut flavoring.)
1 cup buttermilk (or 1 cup milk mixed with 1 Tbsp. vinegar or lemon juice)
2 Tbsp. coconut-flavored rum or regular rum
2 Tbsp. coconut water or lite coconut milk
1-1/2 to 2 cups sweetened coconut flakes, pulsed in food processor in batches till finely grated

Heat oven to 350F.  Grease and flour two 8-inch round pans and line each with a parchment round cut to fit the bottom.  Sift flour and baking powder onto a sheet of wax paper.  

Beat butter, salt and sugar on medium speed of stand mixer till creamy and fluffy, about 5 minutes.  Add eggs, one at a time, beating till yellow disappears after each addition.  Add flavorings with last egg.  On low speed, add flour mixture in three additions, alternating with milk and beginning and ending with flour.  Beat just till blended, being careful not to over mix.  Divide batter evenly between pans.  Bake 24-27 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pan 5 minutes, then turn cakes out onto towel-lined racks to cool completely.  Remove parchment to hasten cooling.  

When cool, baste or spritz tops of cake with the rum and coconut water combined.  Frost with room temperature Coconut French Buttercream Frosting.  Sprinkle coconut over top and sides of cake.  Yield:  12-14 servings