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Polo Bar Coconut Cake Copycat Recipe & A Look Inside the Restaurant - roomfortuesday.com

Polo Bar Inspired Coconut Cake

A light and sweet five layer coconut cake
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Coconut Cake
  • 2 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups buttermilk
  • 1 tbsp pure vanilla extract
  • 1/2 tsp coconut emulsion or extract
  • 1/2 tsp almond extract
  • 1/2 cup salted butter softened to room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 egg whites
  • 1 cup shredded sweetened coconut finely chopped processed in food processor
Coconut Cream Frosting
  • 1 cup salted butter softened to room temperature
  • 2 8 oz packages cream cheese softened to room temperature
  • 2 16 oz bags confectioners sugar sifted
  • 1 tsp pure vanilla extract
  • 1 tsp coconut emulsion or extract
Cake Decorating
  • 1 package unsweetened shredded coconut

Method
 

Coconut Cake
  1. Preheat the oven to 325 degrees. Line round cake pans with parchment paper and spray well with nonstick oil. Set aside.
  2. In a medium bowl, sift the cake flour, baking soda, baking powder, and salt. Set aside.
  3. In a liquid measuring cup, whisk together the buttermilk, vanilla, coconut extract, and almond extract. Set aside.
  4. In a large (separate) bowl, mix together the butter, oil, and sugar until well combined. Add in the eggs, one at a time, mixing for one minute after each addition. Follow with the eggs whites, using the same method. Scrape the sides of the bowl and mix until pale, light, and fluffy.
  5. Alternate adding the flour mixture and buttermilk mixture to the creamed sugar, scraping the sides of the bowl as you go. Once you have a smooth, well combined batter, fold in the finely ground shredded coconut.
  6. Divide the batter amongst 5 round prepared cake pans. Tapping gently on the counter to remove any air bubbles.
  7. Bake the cakes for about 25 minutes, or until an inserted toothpicks comes out clean. Don't over bake these cakes... keep a close eye during the end of the baking window.
  8. Allow the cakes to cool for 15-20 minutes in the pans, before turning them out onto a cooling rack. Cool completely on the racks before assembling and frosting.
Coconut Cream Frosting
  1. In the bowl of a stand mixer, cream together the butter and cream cheese using the paddle attachment. Once it looks light and fluffy, add in the vanilla and coconut extracts- mixing well. Add the powdered sugar one cup at a time, mixing well after each addition.
  2. Depending on your desired consistency, add more or less confectioners sugar. You can easily thin the frosting with a tablespoon of milk.
Cake Assembly
  1. Toast 1/2 cup of shredded coconut in the oven at 350 degrees for 2-3 minutes or until it begins to turn golden. Once cooled, mix it into the remaining (non toasted) coconut.
  2. Stack and frost each layer, before coating the entire cake in frosting.
  3. Press the prepared coconut flakes onto the entire cake exterior, until looks as desired.
  4. Serve chilled, or freeze to keep for up to 8 weeks.