Ingredients for Fluffy Coconut Cake
- All Purpose Flour
- Unsweetened Coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Unsweetened Coconut Milk
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How to Make Fluffy Coconut Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Line the bottoms of the pans with circles of parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup shredded sweetened coconut, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy (about 3 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Reduce mixer speed to low. Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 1 cup coconut milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans.
- Smooth the tops of the batter.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes.
- Invert the cakes onto wire racks to cool completely.
- Once cool, flip the cakes over so the flat side is up for easier frosting.
- Frost with white chocolate and cream cheese icing (recipe #216003).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
127g
Fat
132g
Carbs
20g
