Coconut Cake
Ingredients
The cake
-
3
cups
cake flour
-
1
Tbsp
baking powder
-
½
tsp
salt
-
2
cups
granulated sugar
-
¾
cup
unsalted butter
-
¼
cup
vegetable oil or canola oil
-
1⅓
cups
unsweetened canned coconut milk
-
2
large
egg yolks
-
1
tsp
coconut extract
-
½
tsp
vanilla extract
-
6
large
egg whites
-
⅛
tsp
cream of tartar
The frosting
-
12
oz
cream cheese
-
¾
cup
unsalted butter
-
1
tsp
coconut extract
-
5
cups
powdered sugar
-
1½
cups
shredded coconut
Instructions
- Preheat the oven to 350°F and prepare three 9-inch round cake pans.
- Sift the cake flour, baking powder, and salt into a bowl and whisk together.
- In a stand mixer, cream together the granulated sugar, butter, and oil.
- Add the egg yolks and extracts, mixing until combined.
- Gradually blend in the flour mixture and coconut milk in alternating additions.
- In a separate bowl, whip the egg whites with cream of tartar until stiff peaks form.
- Fold the egg whites into the batter in thirds.
- Divide the batter among the prepared pans and bake until a toothpick comes out clean.
- Allow the cakes to cool, then frost with the cream cheese frosting and sprinkle with shredded coconut.
Nutrition Facts (estimated)
Servings
16
Calories
681
Total fat
36g
Total carbohydrates
85g
Total protein
6g
Sodium
190mg
Cholesterol
89mg
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