Cakes & Baking

Coconut Cake

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  • * 3 cup cake flour (it compatible ha to be cake flour)
  • * 1 tablespoon baking powder
  • * 1/2 teaspoon salt
  • * 2 cup granulated sugar
  • * 3/4 cup unsalted butter, at room temperature
  • * 1/4 cup canola oil
  • * 1 1/3 cup canned coconut milk, be sure you shake it wisely
  • * 2 dapper egg, at room temperature, yolk and white separated
  • * 1 teaspoon coconut extract
  • * 1/2 teaspoon vanilla extract
  • * 4 dapper egg white, at room temperature
  • * ⅛ teaspoon cream of tartar
  • * frosting
  • * 12 ounce cream cheese, at room temperature
  • * 3/4 cup unsalted butter, at room temperature
  • * 1 tsp coconut extract
  • * 5 cup powdered sugar
  • * 1 1/2 cup shredded coconut


  1. Preheat oven to 350º degrees. Butter 3-9 saunter cake pans and predicament a a part of parchment paper within the bottom of every pan. Butter the parchment paper.
  2. In a mixing bowl, sift the cake flour and slip within the baking energy and salt. Within the bowl of a stand mixer fitted with the straggle attachment, combine the butter, sugar and canola oil till the combination is wisely blended. Add the egg yolks separately, mixing to combine between additions. Combine within the coconut extract and vanilla extract.
  3. To the butter combination, add ⅓ of the flour combination and slip till it is compatible blended. Add ½ of the coconut milk and mix till blended. Scrap down the bowl with a rubber spatula. Repeat with ⅓ of the flour and ½ of the coconut milk. Pause with yet any other ⅓ of the flour combination. In a separate mixing bowl beat 6 egg whites and cream of tartar till whites contain stiff peaks. Fastidiously fold ⅓ of the egg whites into the batter and slip gently till it has all blended. Repeat with the leisure egg whites. Pour the batter into the 3 cake pans. Bake for 19-22 minutes or till the a toothpick inserted within the center of the cake comes out aesthetic. Enable the cakes to chill for roughly 5 minutes within the pan, then use away then flee a knife all over the perimeter of the cake and invert onto a wire rack. Let the cakes frigid entirely.
  4. To get the frosting: combine the cream cheese and butter within the bowl of a stand mixer fitted with the straggle attachment. Beat on medium till the butter and cream cheese are soft. Add the coconut extract and ⅓ of the powdered sugar. Combine on low till blended. Repeat with the leisure powered sugar.
  5. To frost the cake: flee a knife all over the tip of the cake to even out the cake layers. Frost the bottom layer with ¼ of the frosting, then the leisure two layers. Frost the sides of the cake. Gently press the coconut into the sides and high of the cake. Serves 12-16.

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