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.
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