Coconut Cake
Directions
- 1Whisk together flour, cornstarch, and baking powder, then set aside.
- 2Cream the softened butter in a large bowl with a mixer.
- 3Add sugar to the butter and cream more until combined.
- 4Add six eggs, three at a time, mixing after each addition.
- 5Add coconut extract and full-fat coconut milk to the mixture.
- 6Mix until everything is smooth and creamy.
- 7Add shredded sweetened coconut to the mixture.
- 8Add the dry ingredients half at a time, mixing on low until combined.
- 9Add the remaining dry ingredients and mix until just combined.
- 10Pour the batter into two loaf pans lined with baking paper.
- 11Use a knife to even out the batter and create a groove down the middle.
- 12Sprinkle coconut on top of the batter.
- 13Bake in the oven at 325 degrees Fahrenheit for approximately one hour.
- 14Remove the loaves from the pans and transfer them to a wire cooling rack.
- 15Slice a piece of the coconut loaf to taste.
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
Equipment
large bowlwhiskmixerloaf pansbaking paperspatulawire cooling rackknife
Tips
- Baking times may vary depending on your oven and the type of pan used.
- The coconut cake is soft, light, and fluffy with an incredible flavor.
- The remaining coconut milk can be saved for frosting.