Coconut Cake
Spring is in the running to become my favorite season - the desserts just can’t be beat! I am obsessed with coconut flavored desserts, so of course I had to bake this coconut cake. It’s the perfect dessert for Easter, any Spring day, or heck…any day!
Ingredients
2 sticks unsalted butter, softened
1 ½ cups granulated sugar
3 eggs, separated into yolks and whites
1 tsp. vanilla extract
1/2 tsp. coconut extract extract
1 cup whole milk
2 ¼ cups all-purpose flour
2 ¼ tsp. baking powder
1/2 tsp. salt
1 cup sweetened shredded coconut
Directions
Preheat oven to 350 degrees Fahrenheit
Grease and flour the bottom and sides of two 9-inch round cake pans
Cream together butter and sugar on medium speed for 5 minutes
Add in egg yolks one at a time with mixer on low speed, then turn up to medium speed to fully incorporate
With mixer still on medium, add vanilla and coconut extract
In a large bowl, whisk together dry ingredients until combined
With mixer on low speed, alternate between adding dry mixture and milk, starting and ending with dry mixture. Mix until just combined
In another bowl, whip egg whites to soft peaks, then fold into the batter
Finally, fold in shredded coconut
Add half of batter to each pan and bake for 20 to 25 minutes or until a toothpick comes out clean
Cool cakes in pans for 10 minutes, then pop out of pans and transfer to wiring cooling racks to finish cooling
Frost cakes with my white chocolate coconut cream cheese frosting, then pack on more coconut