Coconut Cake

By yollymg

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 large egg, room temperature
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 1 tablespoon white wine vinegar
• 1/2 cup sweetened shredded coconut
• Coconut Buttercream
• 2 sticks unsalted butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• Others
• 1 cup sweetened shredded coconut, lightly toasted

Details

Servings 1
Adapted from ohsweetday.com

Preparation

Step 1

Preheat oven to 350F. Grease three 8-inch cake pans, and line bottoms with parchment paper.

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.

In a bowl of standing mixer with a paddle attachment, mix coconut milk, egg, oil, vanilla and vinegar on medium speed until well combined.

Reduce the speed to low and slowly add the dry ingredients. Mix until just incorporated.

To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed.

Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and coconut milk, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

To assemble the Cake:
Place one cake layer on your serving plate and spread with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit.

Spread with another 1/3 cup frosting. Place the last layer of cake on top, smear a thin layer of frosting on the top and sides of the cake. Cover the cake with toasted coconut.