Coconut Cake

Coconut Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    1⁄2 cups unsalted butter, softened

  • 2

    cups sugar

  • 3

    large eggs

  • 3

    1⁄2 cups cake flour, such as Swans Down

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    ⁄2 teaspoon kosher salt

  • 3

    ⁄4 cup coconut milk

  • 1

    ⁄2 cup whole buttermilk

  • 1

    1⁄2 teaspoons vanilla extract

  • 3

    ⁄4 cup cream of coconut, such as Coco Lopez

  • Coconut Whipped Cream (recipe follows)

  • 1

    cup sweetened flaked coconut, toasted

Directions

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. 2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 4. Add flour mixture to butter mixture in thirds, alternating with coconut milk and buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine. Divide batter evenly among prepared pans. 4. Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks. 5. Using a wooden pick, poke holes in tops of layers; brush each layer with 1⁄4 cup cream of coconut. 6. Spread Coconut Whipped Cream in between layers and on top and sides of cake. Press toasted coconut onto sides of cake as desired. Store, covered, in refrigerator up to 3 days. Notes Be sure to use cream of coconut, not coconut milk, to brush on layers of this coconut cake and stir into whipped cream. Cream of coconut often settles and separates in the can, so pour it into a medium bowl and whisk to combine before using.


Nutrition

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