Ingredients for Chef Rebecca Rather's Coconut Cake
- Unsalted Butter
- Granulated Sugar
- All Purpose Flour
- 3 teaspoons baking powder
- Kosher Salt
- Whole Milk
- Unsweetened Coconut Milk
- Coconut Cream
- Vanilla Extract
- Egg Whites
- Unsweetened Flaked Coconut
- Heavy Whipping Cream
- Coconut Flakes
- Cold Water
- Cream Of Tartar
- Mini Marshmallows
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How to Make Chef Rebecca Rather's Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the shredded coconut, coconut extract, and 1/4 cup of the milk. Mix well and add to the batter.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the icing. In a large bowl, beat the butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the coconut extract and milk until desired consistency is reached.
- Once the cakes are completely cool, frost the layers generously. Add more filling as desired!
- Stack the layers to create a three-tiered cake. Frost the entire cake with the remaining icing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
247g
Fat
128g
Carbs
29g
