Coconut Cake

I enjoyed making this cake. Below is the recipe because Lord knows, I won’t remember it next time I need it. 🙂

Ingredients

2 1/2 cups all purpose flour (sifted)

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup unsalted butter (room temperature)

1 2/3 cups sugar

5 large egg whites (room temperature)

1/2 cup sour cream (room temperature)

2 tsp vanilla extract

1 tsp coconut extract

1 cup canned coconut milk (room temperature)

1 cup sweetened shredded coconut

Coconut Cream Cheese Buttercream

1 cup unsalted butter (room temperature)

1 (8 oz) block of cream cheese (room temperature)

5 cups powder sugar

2 tbsp coconut milk

1/2 tsp vanilla extract

1/2 tsp coconut extract

1/8 tsp salt

2 cups sweetened shredded coconut

Preparation

Preheat oven to 350 F. Grease three 9-inch cake pans and line with parchment paper.
Cake: Mix flour, salt, baking soda and baking powder and set aside.
Beat butter until soft, add sugar until creamy. Add egg whites until combined. Add sour cream, vanilla and coconut extracts. Beat until combined.
Add dry ingredients alternating with coconut milk. Beat at low speed. Add shredded coconut. Mixture will be a little thick.
Bake for about 20 minutes. Cool in cake pans completely.
Frosting: Mix butter until creamy. Add cream cheese and beat until creamy. Add powder sugar, vanilla and coconut extracts, salt and coconut milk.
Decorate when cakes are completely cooled.

Enjoy, Bon Appétit, Buen Provecho! EdibleReflections.com