Description
Southern coconut layer cake with white layers and coconut frosting. From Alissa at Yummy Dishes.
Ingredients
Scale
Cake
- 2 3/4 cups (344g) cake flour, spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (226g) unsalted butter, room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) canned coconut milk, well shaken
- 1/2 cup (120ml) whole milk
Frosting and finish
- 1 1/2 cups (340g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 1/4 cup (60ml) canned coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Pinch of salt
- 3 cups (255g) sweetened shredded coconut, toasted if you like
Instructions
- Heat the oven to 350°F (175°C). Grease and line two 9-inch pans.
- Whisk flour, baking powder, and salt. Beat butter and sugar until pale, 3 minutes. Beat in egg whites one at a time, then the extracts.
- Alternate the dry mix with coconut milk and whole milk, beginning and ending with flour. Divide between pans.
- Bake 24 to 30 minutes until a toothpick comes out clean. Cool 10 minutes in the pans, then on racks.
- Beat frosting butter until creamy. Add powdered sugar, coconut milk, extracts, and salt. Fill and frost the layers. Press coconut onto the sides and top.
Notes
Cake flour keeps the crumb fine. All-purpose works if you remove 2 tablespoons per cup and replace with cornstarch. Toast the coconut in a dry skillet for extra flavor.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern