Coconut Cake
This Coconut Cake recipe is a family favorite. Check out all the ways I infuse coconut flavor into this delicious cake!
Servings: 8
Ingredients
- 1 cup (200 g) solid coconut oil
- 2 cups (400 g) granulated sugar
- 1 tablespoon Pure Coconut Extract
- 1 cups (240 g) coconut milk
- 3 cups (375 g) sifted cake flour
- 1 tablespoon baking powder
- 5 large (200 g) egg whites
- 6 -9 tablespoons simple syrup
Instructions
- Preheat oven to 350°F. Prepare three 8-inch round cake pans.
- Add coconut oil and sugar to stand mixer and beat on medium-high until incorporated about 1-2 minutes.
- Add coconut extract to the coconut milk. Now, with the mixer on low, add that milk mixture to the sugar mixture in the stand mixer.
- Sift together flour and baking powder; add to ingredients in stand mixer slowly.
- Beat at low speed just until incorporated. Turn mixer off.
- In a separate bowl, beat egg whites at medium speed until stiff peaks form.
- Remove mixer bowl from stand mixer and gently fold egg whites into batter.
- Pour batter into prepared pans.
- Bake at 350°F for 18-25 minutes or until the center does not appear wet and the cake has pulled slightly away from the sides of the pan. Do not overbake!!!
- Remove cakes from oven and let rest in pan for about 5 minutes.
- Turn out cakes onto baking rack and level if necessary. Now drizzle each layer with 2-3 tablespoons of simple syrup.
- You can decorate immediately or chill cakes until ready to assemble.