For the Cake
- 3 cups (384 g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (227 g) unsalted butter, room temperature
- 1½ cups (297 g) granulated sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1¼ cups (301 g) unsweetened coconut milk
For the Coconut Frosting
- 1 cup (227 g) unsalted butter, room temperature
- 4 to five cups (454 to 568 g) powdered sugar
- 4 tablespoons (60 g) coconut milk
- 1 teaspoon coconut extract
To Garnish
- 1 cup (60 g) massive flake coconut, toasted
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Make the Cake: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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In a medium bowl, whisk collectively flour, baking soda, baking powder, and salt.
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In a stand mixer (or massive bowl with hand mixer), beat butter and sugar at medium velocity till fluffy, 3 to 4 minutes. Add egg yolks, separately, beating properly after every addition. Add extracts, beating to mix. Step by step add flour combination to butter combination alternately with coconut milk, starting and ending with flour combination, beating simply till mixed after every addition.
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In a separate bowl, beat the egg whites at excessive velocity till stiff peaks type. Gently fold the egg whites into the batter. Pour the batter into the ready pan, smoothing high if crucial. Bake till a toothpick inserted in middle comes out clear, about half-hour. Let cool fully on a wire rack earlier than frosting.
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Make the Frosting: With a handheld mixer or stand mixer with paddle attachment, beat the butter on medium-high velocity till clean and light-weight, about 3 minutes. Add 4½ cups of the powdered sugar, the coconut milk, and the coconut extract. Combine on low till the entire powdered sugar has been included, then enhance the velocity to medium-high and beat for two minutes, scraping the perimeters of the bowl as wanted. If the frosting is simply too skinny to your liking, beat in additional powdered sugar 1 tablespoon at a time. Conversely, if you happen to discover the frosting too thick, you may beat in a further 1 tablespoon of coconut milk to succeed in your required consistency.
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Unfold the frosting over the cake, then high with the toasted coconut flakes.
- Cake Flour – Utilizing cake flour offers this cake a lightweight and tender crumb and retains it splendidly moist. You may substitute all-purpose flour if want be; the feel will probably be a bit denser however it’s going to work.
- Canned Coconut Milk – This must be unsweetened and ensure to present it a very good shake earlier than opening!
- Coconut Extract – That is present in most grocery shops’ baking sections.
- Massive Flake Coconut – I really like the look of enormous flakes for garnishing the highest of the cake, however you should use the extra available sweetened shredded coconut if that’s all you might have.
- Frosting – If you wish to swap issues up, you can also make a coconut cream cheese frosting by making ready my cream cheese frosting and use 1 teaspoon coconut extract as a substitute of the vanilla extract.
- How To Toast Coconut – Place the coconut in a big pan (I take advantage of my non-stick skillet for this) over medium-low warmth. Cook dinner, stirring continuously with a silicone spatula, till coconut is browned and toasted. Switch the coconut to a clear plate to chill fully earlier than utilizing.
- Storage – Cowl tightly with plastic wrap and retailer at room temperature for as much as 3 days.
- Freezing Entire Cake – I’d advocate freezing it earlier than frosting it – cowl tightly in plastic wrap and aluminum foil, then freeze for as much as 3 months. Thaw in a single day within the fridge, then frost and garnish with the toasted coconut.
- Freezing Particular person Slices – Wrap every slice properly in plastic wrap, then place in a freezer-safe ziploc bag and freeze for as much as 3 months. Thaw at room temperature.
Energy: 775kcal, Carbohydrates: 91g, Protein: 7g, Fats: 44g, Saturated Fats: 30g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Trans Fats: 1g, Ldl cholesterol: 136mg, Sodium: 222mg, Potassium: 212mg, Fiber: 2g, Sugar: 66g, Vitamin A: 1025IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg
