Ingredients
Scale
Gather these simple ingredients to create a cake that’s as delightful to make as it is to eat. Each component is carefully chosen to ensure that every slice is a piece of heaven.
- 1 ½ cups cake flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, room temperature
- ¾ cup coconut milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1 cup shredded coconut, toasted
- For the frosting: 1 cup heavy whipping cream, ½ cup powdered sugar, 1 teaspoon coconut extract
If you’re out of coconut milk, feel free to substitute with almond milk for a slightly different, yet equally delicious flavor profile.
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract and coconut milk until well combined.
- In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter, being careful not to deflate them.
- Divide the batter evenly between the prepared pans and sprinkle the toasted coconut on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the heavy cream and powdered sugar together until soft peaks form. Add the coconut extract and mix until stiff peaks form.
- Frost the cooled cakes, stacking them to create layers of creamy goodness. Top with additional toasted coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
