Coconut Cake
 
 
Author:
Ingredients
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup butter, softened to room temperature
  • 2 eggs
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract
Directions
  1. Preheat oven to 350. Grease 2 9” baking pans and line the bottoms with parchment paper
  2. Place flour, baking soda, baking powder, salt and sugar into the bowl of a standing mixer. Using the paddle attachment, turn mixer on low speed.
  3. With your mixer on, slowly add the butter a few tablespoons at a time. Mix until mixture resembles a sand-like texture.
  4. Slowly pour in the coconut milk. Add vanilla extract. Stir until just combine and then stop and scrap the sides and bottom of your bowl.
  5. Add eggs, one at a time, and mix until incorporated.
  6. Pour batter evenly into the prepared baking pans.
  7. Bake for 30 minutes or until toothpick inserted into the centre of cake comes out clean.
  8. Allow cakes to cool in pans for 5-10 minutes before inverting onto a cooling rack. Ensure cakes cool completely to room temperature before assembly cake.
  9. ASSEMBLY
  10. Smear a teaspoon of your Whipped Cream Cheese Frosting onto your cake board.
  11. Take one cake layer and place it onto cake board, ensuring the bottom of the cake is facing up.
  12. Place a generous amount of your frosting onto the cake layer and smooth it using an offset spatula.
  13. Place 2nd cake layer over frosting layer.
  14. Frost the top and sides of the cake.
  15. Sprinkle coconut flakes (sweetened or unsweetened) on the top of the cake.
  16. Place in fridge for 20 minutes and serve.
Recipe by Borrowed Delights at http://borroweddelights.com/coconut-cake/