Name: Southern Coconut Cake Recipe
Ingredients: 3 cups flour; tbsp baking powder; 1/2 tsp salt; 2 cups sugar; 3/4 cup unsalted butter – microwave for about 15-30 seconds to soften butter; 1/4 cup vegetable oil; 1 1/3 cups canned coconut milk , make sure this is well shaken and room temperature; 2 large eggs, yolks and whites separated – click here to read out how to.; 1 tsp coconut extract; 1/2 tsp vanilla extract; 4 large egg whites – let them sit out a bit to get to room temperature.; 1/8 tsp cream of tartar

Description

Creamy Southern Coconut Cake recipe is perfect for Easter or any spring brunch. Pair it with classic buttercream frosting the complete the cake.

Ingredients

Scale

3 cups flour
tbsp baking powder
1/2 tsp salt
2 cups sugar
3/4 cup unsalted butter – microwave for about 15–30 seconds to soften butter
1/4 cup vegetable oil
1 1/3 cups canned coconut milk , make sure this is well shaken and room temperature
2 large eggs, yolks and whites separated – click here to read out how to.
1 tsp coconut extract
1/2 tsp vanilla extract
4 large egg whites – let them sit out a bit to get to room temperature.
1/8 tsp cream of tartar

Instructions

For the cake: Start by preheating the oven to 350 degrees. Grease 2 9-inch pans, using butter or a non-stick cooking spray.
Add flour, baking powdered salt into a large mixing bowl, and whisk for about 30 seconds.
Next, use an electric mixture, with the paddle attachment, mix together granulated sugar, butter and canola oil on medium speed until well combined. Slowly add in the egg yolks one at a time.
Mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts. Working in three separate batches, beginning and ending with flour mixture. Add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don’t have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally). In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don’t over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 – 22 minutes.
Once each pan is cooked allow the cakes to cool in the pan for about 5 – 10 minutes. Once cakes are cooled completely use a knife to even the tops out to a smooth, level surface.
Start by frosting the top of one of the cakes. Next, stack the other cake on top and frost the top of it. You can then begin frosting the side of the stacked cakes. Finally, sprinkle fresh coconut flakes around and on top of the cake. You may need to gently press the sides to get the coconut to stick.