Coconut Cake

60 mins
Serves 1
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Directions

  1. 1Whisk together 3 cups of all-purpose flour, 3 tablespoons of cornstarch, and 3 teaspoons of baking powder, then set aside.
  2. 2Whisk together 3 cups of all-purpose flour, 3 tablespoons of cornstarch, and 3 teaspoons of baking powder, then set aside.
  3. 3Whisk together 3 cups of all-purpose flour, 3 tablespoons of cornstarch, and 3 teaspoons of baking powder, then set aside.
  4. 4In a large bowl, cream 1 cup of softened butter with a mixer.
  5. 5In a large bowl, cream 1 cup of softened butter with a mixer.
  6. 6In a large bowl, cream 1 cup of softened butter with a mixer.
  7. 7Add 1 cup of sugar to the creamed butter and cream again until light and fluffy.
  8. 8Add 1 cup of sugar to the creamed butter and cream again until light and fluffy.
  9. 9Add 1 cup of sugar to the creamed butter and cream again until light and fluffy.
  10. 10Add 6 eggs, three at a time, mixing well after each addition until smooth and creamy.
  11. 11Add 6 eggs, three at a time, mixing well after each addition until smooth and creamy.
  12. 12Add 6 eggs, three at a time, mixing well after each addition until smooth and creamy.
  13. 13Pour in 2 teaspoons of coconut extract and 1 cup of full-fat coconut milk (half of a can) and mix well.
  14. 14Pour in 2 teaspoons of coconut extract and 1 cup of full-fat coconut milk (half of a can) and mix well.
  15. 15Pour in 2 teaspoons of coconut extract and 1 cup of full-fat coconut milk (half of a can) and mix well.
  16. 16Add 1 cup of shredded sweetened coconut and mix until combined.
  17. 17Add 1 cup of shredded sweetened coconut and mix until combined.
  18. 18Add 1 cup of shredded sweetened coconut and mix until combined.
  19. 19Gradually add the dry ingredients to the wet ingredients in two halves, mixing on low speed until just combined after each addition.
  20. 20Gradually add the dry ingredients to the wet ingredients in two halves, mixing on low speed until just combined after each addition.
  21. 21Gradually add the dry ingredients to the wet ingredients in two halves, mixing on low speed until just combined after each addition.
  22. 22Pour the batter evenly into two loaf pans lined with parchment paper.
  23. 23Pour the batter evenly into two loaf pans lined with parchment paper.
  24. 24Pour the batter evenly into two loaf pans lined with parchment paper.
  25. 25Swirl the batter with a knife to ensure even distribution and remove air bubbles.
  26. 26Swirl the batter with a knife to ensure even distribution and remove air bubbles.
  27. 27Swirl the batter with a knife to ensure even distribution and remove air bubbles.
  28. 28Sprinkle additional coconut on top of the batter in each loaf pan.
  29. 29Sprinkle additional coconut on top of the batter in each loaf pan.
  30. 30Sprinkle additional coconut on top of the batter in each loaf pan.
  31. 31Bake in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for exactly one hour (or 50-55 minutes depending on your oven).
  32. 32Bake in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for exactly one hour (or 50-55 minutes depending on your oven).
  33. 33Bake in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for exactly one hour (or 50-55 minutes depending on your oven).
  34. 34Once baked, transfer the coconut loaves from the loaf pans to a wire cooling rack.
  35. 35Once baked, transfer the coconut loaves from the loaf pans to a wire cooling rack.
  36. 36Once baked, transfer the coconut loaves from the loaf pans to a wire cooling rack.
  37. 37Slice the coconut cake and enjoy.
  38. 38Slice the coconut cake and enjoy.
  39. 39Slice the coconut cake and enjoy.

Ingredients

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