Classic coconut cake fulfills sweet tooth Emma Van Riper ’20
Photos by Emma Van Riper '20
With everything going on in today's world, it can be hard to slow down and take some time for yourself. Baking is a good way to relieve stress and pass the time. Follow along with this easy recipe to make a delicious coconut cake from scratch.
Cake Ingredients:
- 2 1/2 cups sifted cake flour
- Two tsp baking powder
- One-half tsp baking soda
- One tsp salt
- Three-fourths cup (1.5 sticks) unsalted butter softened to room temperature
- 1 2/3 cups granulated sugar
- Five large egg whites at room temperature
- One-half cup sour cream at room temperature
- Two tsp vanilla extract
- One tsp coconut extract
- One cup canned coconut milk at room temperature
- One cup shredded coconut
Coconut Frosting Ingredients:
- One cup unsalted butter softened to room temperature
- Eight ounce block full-fat cream cheese softened to room temperature
- Five cups confectioner's sugar
- Two tbsp canned coconut milk
- One-half tsp vanilla extract
- One-eighth tsp salt
- Two cups shredded coconut
First, preheat the oven to 350°F. Next, grease two 9-inch cake pans.
Take out your stand mixer with paddle attachment. Beat the butter with the sugar on medium speed until smooth and creamy. This should take about two minutes.
Your batter mixture should end up looking something like this. Then, with the mixer on low speed, add in the dry ingredients from step one along with the coconut milk and shredded coconut. Pour the batter evenly into cake pans. Bake for 21-23 minutes or until the cake is baked through.
Next, make the frosting using the stand mixer with paddle attachment to combine the butter and cream cheese on medium speed until creamy.
