Coconut Cake


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

Coconut Cake

  • Servings: 12
  • Print
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

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