Recipe

Fluffy Coconut Cake Recipe

Add Step-by-Step Photos	Charlii / All my dishes 1 year, 7 months ago 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). Prep:25m Cook:30m Servings:12	Charlii
	mouthwatering light fluffy sweet

Does this look good? Yeah! / Nope

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Ingredients

2 1/2 cups (625 mL) all-purpose flour

1 cup (250 mL) packed shredded unsweetened coconut

3 tsp (15 mL) baking powder

1 tsp (5 mL) salt

3/4 cup (175 mL) unsalted butter, at room temperature

1 1/2 cups (375 mL) granulated sugar

3 eggs

2 tsp (10 mL) vanilla

1 cup (250 mL) unsweetened coconut milk

White Chocolate & Cream Cheese Icing (I've posted this recipe)

Directions

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.

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Comments

juliecake 1 year, 7 months ago said:
Fantastic!

jovi_nutt 1 year, 7 months ago said:
Thanks! Looking forward to baking this soon!

grandmommy 1 year, 7 months ago said:
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.

trigger 1 year, 3 months ago said:
That unsweetened coconut does make a difference.
High Five Charlii
Michael

turtle66 2 months, 1 week ago said:
(DROOL)...........!

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