COCONUT CAKE

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FOR THE CAKE:
• 2 cups sugar
• 1.5 cups all purpose flour
• 1 cup cake flour
• 1.5 tsp kosher salt
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 2 large eggs
• 2 cups full fat unsweetened coconut milk
• 2 Tbs lemon juice or white vinegar
• 1 tsp vanilla extract or vanilla bean paste
• 1 tsp coconut extract
• 1 tsp jasmine extract* 
• 1/2 cup coconut oil, liquid at room temp


FOR THE FROSTING:
• 1 cup unsalted butter
• 2.5 cups powdered sugar, sifted for lumps
• 1/2 tsp kosher salt
• 1 tsp vanilla extract or vanilla bean paste
• 1 tsp coconut extract
• 1 tsp jasmine extract
• 1 Tbs coconut milk, if needed

FOR THE CAKE: 
1. Preheat your oven to 350 degrees F (175 C).
2. Grease and flour a 13 x 9 inch baking dish or line it with parchment, overlapping two of the edges. 
3. In a large bowl, mix your dry ingredients: the sugar, flour, cake flour, salt, baking powder and soda. Set aside. 
4. In a medium mixing bowl, whisk the coconut milk and lemon juice or vinegar. Let it sit for just a minute or two and then whisk the eggs in as well as all three extracts: vanilla, coconut, and jasmine. Lastly, whisk in the coconut oil. 
5. Then add the wet ingredients to the dry and stir to combine (without over mixing). 
6. Pour the batter into the prepared baking pan. 
7. Bake for 40 mins, rotating the pan halfway through, but begin checking for doneness at 35 mins. 
8. Let it cool in the pan before transferring to a cooling rack and allow to cool completely before icing.

Credit: Easy Recipes

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