Coconut Cake

Name: Coconut Cake
Total time: 60 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3 tablespoons cornstarch; 3 teaspoons baking powder; 1 cup softened butter; 1 cup sugar; 6 eggs; 2 teaspoons coconut extract; 1 cup full-fat coconut milk; 1 cup shredded sweetened coconut; coconut for topping

Serves 1

facebook.com

Coconut Cake

facebook.com

Serves 1

Directions

1Whisk together 3 cups of all-purpose flour, 3 tablespoons of cornstarch, and 3 teaspoons of baking powder, then set aside.
2In a large bowl, cream 1 cup of softened butter with a mixer.
3Add 1 cup of sugar to the creamed butter and cream again until light and fluffy.
4Add 6 eggs, three at a time, mixing well after each addition until smooth and creamy.
5Pour in 2 teaspoons of coconut extract and 1 cup of full-fat coconut milk (half of a can) and mix well.
6Add 1 cup of shredded sweetened coconut and mix until combined.
7Gradually add the dry ingredients to the wet ingredients in two halves, mixing on low speed until just combined after each addition.
8Pour the batter evenly into two loaf pans lined with parchment paper.
9Swirl the batter with a knife to ensure even distribution and remove air bubbles.
10Sprinkle additional coconut on top of the batter in each loaf pan.
11Bake in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for exactly one hour (or 50-55 minutes depending on your oven).
12Once baked, transfer the coconut loaves from the loaf pans to a wire cooling rack.
13Slice the coconut cake and enjoy.

Ingredients

3 cups all-purpose flour
3 tablespoons cornstarch
3 teaspoons baking powder
1 cup softened butter
1 cup sugar
6 eggs
2 teaspoons coconut extract
1 cup full-fat coconut milk
1 cup shredded sweetened coconut
coconut for topping

Equipment

whisklarge bowlmixertwo loaf pansspatulaknifewire cooling rack

Tips

Baking times may vary depending on the pan and oven.
The recipe ideally goes into two round cake pans or a Bundt pan.

Coconut Cake

Serves 1

facebook.com

Coconut Cake

facebook.com

Serves 1

Directions

1Whisk together 3 cups of all-purpose flour, 3 tablespoons of cornstarch, and 3 teaspoons of baking powder, then set aside.
2In a large bowl, cream 1 cup of softened butter with a mixer.
3Add 1 cup of sugar to the creamed butter and cream again until light and fluffy.
4Add 6 eggs, three at a time, mixing well after each addition until smooth and creamy.
5Pour in 2 teaspoons of coconut extract and 1 cup of full-fat coconut milk (half of a can) and mix well.
6Add 1 cup of shredded sweetened coconut and mix until combined.
7Gradually add the dry ingredients to the wet ingredients in two halves, mixing on low speed until just combined after each addition.
8Pour the batter evenly into two loaf pans lined with parchment paper.
9Swirl the batter with a knife to ensure even distribution and remove air bubbles.
10Sprinkle additional coconut on top of the batter in each loaf pan.
11Bake in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for exactly one hour (or 50-55 minutes depending on your oven).
12Once baked, transfer the coconut loaves from the loaf pans to a wire cooling rack.
13Slice the coconut cake and enjoy.