Name: Classic Coconut Cake Recipe
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: ¾ cup unsalted butter; 1⅓ cups sugar; 2 large egg yolks; 2 tsp vanilla extract; 1 cup coconut milk; 2¼ cups cake flour; 2¼ tsp baking powder; ½ tsp salt; 6 large egg whites; ⅛ tsp cream of tartar; For Coconut Frosting:; 1 tsp coconut extract; Buttercream Frosting; 2 cups coconut

Classic Coconut Cake Recipe

How To Make Classic Coconut Cake

Enjoy 3 layers of coconut goodness with this delightful coconut cake. It comes with a creamy buttercream frosting and a coat of toasted coconut to finish.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour 15 minutes

Serves:

Ingredients

¾cupunsalted butter
1⅓cupssugar
2large egg yolks
2tspvanilla extract
1cupcoconut milk
2¼cupscake flour
2¼tspbaking powder
½tspsalt
6large egg whites
⅛tspcream of tartar

For Coconut Frosting:

1tspcoconut extract
buttercream frosting,*
2cupscoconut,toasted, shredded

Instructions

Preheat the oven to 350 degrees F and butter and flour in two 9-inch cake pans.
To a stand mixer with a paddle attachment, add the butter and sugar and beat them together for 2 to 3 minutes until light and fluffy on medium speed.
Add in the egg yolks one at a time, 15 seconds apart, along with the vanilla. Then, lower the speed to low and add the coconut milk until smooth.
Sift together the flour, baking powder, and salt, then add the flour mixture to the stand mixer on low speed until just combined.
Pour the mixture into a large mixing bowl and clean the stand mixer thoroughly and dry.
Beat the egg whites and cream of tartar on high speed until they form stiff peaks, then fold them carefully into the batter and pour into the baking pans.
Pour into the cake pans evenly, then bake for 30 to 35 minutes until a toothpick comes out clean.
Once cakes are cooled, frost them with the buttercream frosting mixed with the coconut extract.
Press the toasted coconut against the sides of the cake and sprinkle on top.
Serve, and enjoy!