Photo: Oxmoor House
Yield
14 servings

Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Step 3

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Step 4

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Step 5

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

Step 6

(Totals include Fluffy Coconut Frosting.)

Also appeared in: Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

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