Coconut Cake
Ingredients
The cake
-
10
ounce
unsalted butter
-
1¾-2
cups
granulated sugar
-
6
large
egg yolks
-
2½
cups
all purpose flour
-
½
teaspoon
salt
-
2
teaspoons
baking powder
-
1
cup
coconut milk
-
2
teaspoons
vanilla extract
-
6
large
egg whites (beaten to soft peaks)
-
1-1½
cups
coconut flakes
Cream Cheese Frosting
-
4
ounce
unsalted butter (softened)
-
8
ounce
cream cheese (softened)
-
4-6
cups
powdered sugar
-
1
teaspoon
vanilla extract
Instructions
- Bake 1-1½ cups of coconut flakes in the oven at 350°F for about 10 minutes until some parts turn brown, then let cool.
- Preheat the oven to 325°F and grease two 9-inch cake pans.
- Cream together the butter and sugar in a stand mixer until fluffy and light in color.
- Stir in the egg yolks, mixing well after each addition.
- Sift in the flour, salt, and baking powder, then add the coconut milk and vanilla extract, mixing until combined.
- Fold in the coconut flakes and beaten egg whites gently, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and tap to release air bubbles.
- Bake for 30-35 minutes, or until a tester comes out clean, then transfer to a wire rack to cool.
- For the frosting, whisk together the cream cheese, butter, powdered sugar, and vanilla until creamy.
- Assemble the cake with frosting between the layers and on top, garnishing with additional coconut flakes if desired.
Nutrition Facts (estimated)
Servings
8-12 slices
Calories
1412
Total fat
67g
Total carbohydrates
194g
Total protein
13g
Sodium
365mg
Cholesterol
268mg
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