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) giant 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 giant bowl with hand mixer), beat butter and sugar at medium pace till fluffy, 3 to 4 minutes. Add egg yolks, one by one, beating properly after every addition. Add extracts, beating to mix. Steadily 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 pace till stiff peaks type. Gently fold the egg whites into the batter. Pour the batter into the ready pan, smoothing high if vital. Bake till a toothpick inserted in heart 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 pace 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 integrated, then enhance the pace to medium-high and beat for two minutes, scraping the perimeters of the bowl as wanted. If the frosting is simply too skinny in your liking, beat in additional powdered sugar 1 tablespoon at a time. Conversely, in case you discover the frosting too thick, you’ll be able to beat in a further 1 tablespoon of coconut milk to achieve 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 possibly can substitute all-purpose flour if want be; the feel will likely be somewhat denser however it’s going to work.
- Canned Coconut Milk – This ought to be unsweetened and ensure to present it a superb shake earlier than opening!
- Coconut Extract – That is present in most grocery shops’ baking sections.
- Massive Flake Coconut – I really like the look of huge flakes for garnishing the highest of the cake, however you should use the extra available sweetened shredded coconut if that’s all you could have.
- Frosting – If you wish to change issues up, you may make a coconut cream cheese frosting by making ready my cream cheese frosting and use 1 teaspoon coconut extract as an alternative 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. Prepare dinner, stirring regularly 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 might 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
