Quick Coconut Cake

By Chezlamere

courtesy family table cookbook

Ingredients

• 3/4 lb (3 sticks)butter softened plus butter for the pan
• 2 cups all purpose flour, plus flour for the pan
• 2 cups sweetened shredded coconut
• 2 tsp baking powder
• 1 tsp salt
• 2 cups sugar
• 4 large eggs at room temp
• 2 tsp vanilla extract
• 1 tsp coconut extract

Preparation

Step 1

preheat oven to 350 with rack in the middle
Butter and flour a 9" cake pan line it with parchment paper and utter the parchment

Put the coconut on a sheet pan and toast in the oven to 8-10 minutes, stirring once or twice until light brown. Cool. Leave the oven on.

whisk together the flour baking powderk, salt and coc0nut in a bowl.

In another bowl with an elecric mixer beat the butter, sugar until pale yellow and fluffy. about 5 minutes. scrape down the sides of the bowl. Add the eggs one at a time beating for 1 minutes after each one. Beat in the vanilla and coconut extracts. On low speed, add half the dry ingredients and mix briefly, then add the rest and mix just until combines

Pour the batter into the pan and place the pan on a sheet pan. Bake for 1 hour to 1 hour 15 min. until tester comes out clean. cover the cake with foil if it browns to quickly. cool completely on a rack. before running a knife around the sides to loosen and invert onto the rack. Invert again onto a serving plate