Coconut Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • Cakes
  • 3 cups cake flour (It just has to be cake flour)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • ¾ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • 1⅓ cups canned coconut milk, make sure you shake it well
  • 2 large eggs, at room temperature, yolks and whites separated
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • Frosting
  • 12 ounce cream cheese, at room temperature
  • ¾ cup unsalted butter, at room temperature
  • 1 tsp coconut extract
  • 5 cups powdered sugar
  • 1½ cups shredded coconut
Instructions
  1. Preheat oven to 350ยบ degrees. Butter 3-9 inch cake pans and place a piece of parchment paper in the bottom of each pan. Butter the parchment paper.
  2. In a mixing bowl, sift the cake flour and stir in the baking power and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and canola oil until the mixture is well combined. Add the egg yolks one at a time, mixing to combine between additions. Mix in the coconut extract and vanilla extract.
  3. To the butter mixture, add ⅓ of the flour mixture and stir until it is just combined. Add ½ of the coconut milk and mix until combined. Scrap down the bowl with a rubber spatula. Repeat with ⅓ of the flour and ½ of the coconut milk. End with another ⅓ of the flour mixture. In a separate mixing bowl beat 6 egg whites and cream of tartar until whites form stiff peaks. Carefully fold ⅓ of the egg whites into the batter and stir gently until it has all combined. Repeat with the remaining egg whites. Pour the batter into the 3 cake pans. Bake for 19-22 minutes or until the a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool for about five minutes in the pan, then remove then run a knife around the edge of the cake and invert onto a wire rack. Let the cakes cool completely.
  4. To make the frosting: combine the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until the butter and cream cheese are smooth. Add the coconut extract and ⅓ of the powdered sugar. Mix on low until combined. Repeat with the remaining powered sugar.
  5. To frost the cake: run a knife across the top of the cake to even out the cake layers. Frost the bottom layer with ¼ of the frosting, then the remaining two layers. Frost the sides of the cake. Gently press the coconut into the sides and top of the cake. Serves 12-16.
Recipe by Culinary Mamas at https://culinarymamas.com/coconut-cake/