Hawaiian Coconut CakeFrom mountainmama 8 years ago
- Cake: shopping list
- 1 3/4 cups all-purpose flour, spooned lightly into measuring cups shopping list
- 3/4 cup cornstarch shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. baking powder shopping list
- Pinch salt shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, softened shopping list
- 1 cup sugar shopping list
- 3 large eggs shopping list
- 1 1/2 tsp. pure vanilla extract shopping list
- 1 1/4 cups low-fat plain yogurt shopping list
- 1 1/4 cups coconut, or more as needed shopping list
- coconut Glaze: shopping list
- 1/3 cup canned coconut cream, such as Coco Lopez shopping list
- 2 tsp. cold water shopping list
How to make it
- Preheat the oven to 350 degrees. and Generously butter a 9 to 10 inch spring-form pan; set aside. Sift the flour, cornstarch, baking soda, baking powder and salt onto a sheet of wax paper; set aside.
- Cream the butter and sugar with an electric mixer at medium-high speed until very light, 6 to 8 minutes. Add the eggs, one at a time, and beat until smooth; beat in the vanilla. Lower the speed to slow and add the flour mixture alternately with the yogurt, beginning and ending with the flour. Gently pour the batter into the prepared pan; smooth the top. Evenly sprinkle with coconut.
- Bake until the cake is golden and a toothpick inserted in the center emerges clean, 50 to 55 minutes. If, after about 20 minutes the cake is browning too quickly, loosely cover with foil.
- Cool the cake on a wire rack for 10 to 15 minutes. Carefully run the tip of a knife around the sides and remove the sides of the spring-form pan.
- Coconut Glaze: While the cake is cooling, heat the coconut cream and water in a saucepan over medium heat, stirring, just until the mixture is warm. Poke the entire surface of the cake gently with a fork or thin skewer. While the cake is still warm, slowly spoon the warm glaze over it and let it soak.
- Cool the cake completely before serving.