COCONUT CAKE

Supremely moist cake with a soft fluffy crumb bringing an intense coconut flavor. Made from fresh grated coconut.

INGREDIENTS 2 and 1/2 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup unsalted butter softened at room temperature 1 2/3 cups granulated sugar 5 egg whites 1/2 cup sour cream 2 teaspoons pure vanilla extract 1 cup coconut milk (canned or fresh) 1 cup fresh shredded coconut

Frosting: 1/2 cup unsalted butter

1 cup whipping cream 1 cup granulated sugar or confectioners’ sugar 1/2 teaspoon pure vanilla extract pinch of salt 1 cups shredded coconut

Optionally you can add 1 teaspoon coconut extract to the cake ingredients (I did not use this)

INSTRUCTIONS Preheat oven to 180C. Grease two cake tins with parchment paper.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Beat the butter and sugar together on medium-high speed hand mixer until smooth and creamy. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract (if being used).

Beat until combined. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter into cake pans evenly. Bake for 40 minutes or until the cakes are baked through.

Allow cakes to cool completely.

Frosting:

In a large bowl using a hand-held mixer , beat all the frosting ingredients except the grated coconut.

Decorate the cake with the cream and evenly sprinkle the grated coconut.

Enjoy !!!

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