Coconut Pistachio Cake
2 Cups Self Rising Flour
1 Cup Vegetable Oil
1 Cup of Sugar
1 Cup of Buttermilk
1 Tb Cocoa Powder
2 Tsp Vanilla Extract
2 Tsp Coconut Extract
1 Tb of Bourbon Whiskey
2 Cups Of Coconut Cream Cheese Icing (recipe below)
1/2 Cup Chopped Roasted Pistachio’s
Pomegranate Seeds for garnish
-Preheat oven to 350
-Grease 3 cake pans
-In a medium sized bowl, mix the flour and cocoa powder together and set aside
-In a large mixing bowl, add the oil and sugar and mix with an electric mixer on medium speed until combined. Add 1 egg at a time mixing well after each addition. Add the vanilla, coconut and bourbon.Mix well.
-Add the flour and buttermilk a little at a time making sure to alternate between the two. Mix until well combined.
-Distribute evenly into the 3 pans.
-Place in the oven and bake for 25 minutes.
-When done Baking, place cakes on a cooling rack and let them cool completely (about 30 minutes) before icing.
-To Ice the cake, place one cake layer on a plate or icing board. Add icing. Spread. Place another cake layer and repeat until you get to the top layer.
-Once finished with the top layer, add some roasted pistachios and Pomegranate seeds on top for Garnish.
Coconut Cream Cheese Icing
1 1/2 Stick of Cream Cheese
1/2 Stick of Real Butter
2 Cups of Powdered Sugar
1 tsp Vanilla Extract
1 tsp Coconut Extract
– In a large mixing bowl, beat the cream cheese on medium low speed until soft. Add the butter, beat until well combined. Add the powdered sugar a little at a time, mixing well between each addition. When well blended and smooth, mix in the vanilla and coconut extract.