Coconut Cake

Coconut Cake made from leftover Coconut Chutney I made the other day. It turned out so moist and good. Just added milk, eggs, confectioner sugar, a little butter, a bit flour and baking powder. Tastes delicious. However if you don´t have left over´s here is a recipe for Coconut Cake.

Ingredients:

  • 2 and 1/2 cups (275g) sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 and 2/3 cups (330g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup (240ml) canned coconut milk, at room temperature
  • 1 cup (80g) sweetened shredded coconut

Instructions:

Preheat oven to 350°F (177°C). Grease cake pan. Line with parchment paper if possible for your pan, then grease the parchment paper. Parchment paper helps the cake release from the pan.

Make the cake:

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, 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 evenly into cake pan. Bake for around 21-23 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting if you want to do that.

I just made a simple frosting with confectioners sugar and eggwhite. You can just sprinkle some confectioner sugar over also.

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