Coconut Cake
A light and fluffy coconut cake with coconut cream cheese frosting.
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- •3 cups Cake flour
- •2 cups Granulated sugar
- •1 teaspoon Salt
- •1/2 teaspoon Baking soda
- •2 1/4 teaspoons Baking powder
- •1 cup ButterSoft, room temperature
- •5 Egg whitesLightly beaten
- •1 cup MilkCan substitute with light coconut milk
- •2 teaspoons Vanilla extract
- •1 teaspoon Coconut extract(optional)
- •1 cup Sweetened shredded coconut
- •8 ounces Cream cheeseFor frosting
- •8 ounces ButterFor frosting
- •1/4 teaspoon SaltFor frosting
- •1 teaspoon Vanilla extractFor frosting
- •1/2 teaspoon Coconut extract(optional)For frosting
- •5 cups Powdered sugarFor frosting
- •2 1/2 cups Shredded coconutFor coating
- 1
Preheat oven to 350°F (175°C). Line three 9-inch cake pans with parchment paper and butter and flour them.
5 min
- 2
In a stand mixer bowl, sift together cake flour, granulated sugar, salt, baking soda, and baking powder.
2 min
- 3
Add room temperature butter to the dry ingredients and mix on low until crumbly.
1 min
- 4
Lightly beat egg whites and add to the mixture.
1 min
- 5
Add milk, vanilla extract, and coconut extract. Mix on medium for about a minute.
1 min
- 6
Fold in sweetened shredded coconut.
1 min
- 7
Divide batter evenly among the three pans and bake for about 30 minutes, rotating halfway through.
30 min
- 8
Let cakes rest in pans for 20 minutes, then invert to cool.
20 min
- 9
For frosting, beat cream cheese and butter until creamy. Add salt, vanilla, and coconut extract.
3 min
- 10
Gradually add powdered sugar and mix until fluffy.
5 min
- 11
Assemble cake by layering with frosting and covering with shredded coconut.
10 min
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Pizza
Any style of pizza