Light, Fluffy, and Tender Coconut Cake
This coconut cake is the lightest, fluffiest, and moistest (yep, it’s now a word) coconut cake you’ll find! Full of flavor because it uses real, rich coconut milk and good quality natural extracts. Try it with a bit of shredded coconut… or not. 🙂
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Light, Fluffy, and Tender Coconut Cake
This coconut cake is the lightest, fluffiest, and moistest (yep, it’s now a word) coconut cake you’ll find! Full of flavor because it uses real, rich coconut milk and good quality natural extracts. Try it with a bit of shredded coconut… or not. 🙂
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| Servings | Prep Time |
| 16 - 20slices | 20minutes |
| Cook Time |
| 60minutes |
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Ingredients
- 5 eggs
- 2cups sugar
- 1/2cup Butter, Unsaltedsoftened
- 1/2cup canola oil
- 1teaspoon Amoretti Coconut Extractor good quality extract
- 1/2teaspoon bourbon vanilla bean paste or extract
- 2-1/4cups Cake flour
- 1teaspoon Baking powder
- 1/2teaspoon baking soda
- 1/4teaspoon salt
- 1cup water, warm
- 2packages Coconut Milk Powder
- 1Tbsp vinegar, white
- 2cups sweetened shredded coconutchopped (optional)
- Pinch cream of tartar
Instructions
- Soak eggs in warm water for 5 minutes
- Soak baking strips in cold water. Preheat oven to 325°F.
- Separate eggs being careful to not get any yolks in the whites
- Mix two packages of coconut milk powder with 1 cup warm water and whisk. Add 1 Tbsp. vinegar and whisk again. Set aside.
- In the bowl of a stand mixer (with a hand mixer) beat sugar, butter and oil until light and fluffy. Beat in the yolks, one at a time, scraping the bowl after each addition. Add extracts and mix well.
- Whisk together the flour, baking powder, baking soda and salt and add to creamed mixture alternately with the thickened coconut milk, beginning and ending with the flour mix. Beat well and scrape the bowl after each addition. Add shredded coconut if desired.
- Using a whip attachment add cream of tartar to egg whites and on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
- Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.