Fluffy Coconut Cake
From charlii 16 years ago
- 30 minutes to make
- Serves 12
When you need a star dessert, count on this beauty. It's the coconut milk that keeps it amazingly moist. Fill and frost with White Chocolate & Cream Cheese Icing (I've posted that recipe as well).
Ingredients
- 2 1/2 cups (625 mL) all-purpose flour shopping list
- 1 cup (250 mL) packed shredded unsweetened coconut shopping list
- 3 tsp (15 mL) baking powder shopping list
- 1 tsp (5 mL) salt shopping list
- 3/4 cup (175 mL) unsalted butter, at room temperature shopping list
- 1 1/2 cups (375 mL) granulated sugar shopping list
- 3 eggs shopping list
- 2 tsp (10 mL) vanilla shopping list
- 1 cup (250 mL) unsweetened coconut milk shopping list
- white chocolate & cream cheese icing (I've posted this recipe) shopping list
How to make it
- Preheat oven to 350F (180C). Lightly butter or oil two 9-inch (23-cm) round cake pans. Line bottoms with a circle of lightly buttered or oiled waxed paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt.
- Using an electric mixer, beat butter with sugar until light, occasionally scraping down side of bowl, 3 minutes. Beat in eggs, one at a time, until evenly mixed, then beat in vanilla. With mixer on low, add flour mixture in 2 parts, alternating with coconut milk.
- Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes. Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool. If baking ahead, wrap in plastic wrap. Leave at room temperature overnight. Fill and frost with White Chocolate & Cream Cheese Icing.
- FROST AND FILL: Horizontally slice each cake in half. Place one layer on a large plate. Spread with 3/4 cup (175 mL) icing right to edge. Top with a cake layer. Repeat icing and layering, finishing with icing. Then spread remaining icing around side of cake, smoothing or swirling surface. Sprinkle top with coconut. Refrigerate at least 1 hour to firm icing. Cake cuts easiest if refrigerated overnight. Store in a cake keeper or gently poke several toothpicks in top of cake, then loosely cover with plastic wrap, sealing to the edge of plate. Will keep well up to 2 days.
The Rating
Reviewed by 5 people-
Fantastic!
juliecake
in Bluffdale loved it
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Thanks! Looking forward to baking this soon!
jovi_nutt
in Newtown loved it
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Thanks again! I had to come and find this after reading about your frosting. I saved this one too. The combo of this and the frosting is a real winner. Have my 5 again.
grandmommy
in Nashville loved it
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