10 ounces (284 grams) all purpose (plain) flour-2 cups
4 ounces (113 grams) cake flour (*see end of recipe for substitution)-1 cup
1 teaspoon salt
2 ¼ teaspoons baking powder
2 cups (473 ml) canned coconut milk, shaken
Preheat oven to 350 F (177 C) and spray three 8-inch (20 cm) round cake pans with Baker’s Joy or grease and flour.
Combine sugar, oil and eggs in a mixer bowl and beat with the flat beater 30 seconds until combined. Stir in extracts.
Sprinkle in dry ingredients followed by coconut milk and beat for 2 minutes. Scrape bowl half way through mixing time.
Pour into prepared pans and bake for about 25 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely, if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice (I used Swiss Meringue Buttercream with 1 ½ teaspoons coconut extract added) and top with a layer of toasted sweetened coconut (optional).
*If you do not have access to cake flour use 4 ounces (113 grams) self-rising flour reducing the baking powder to 1 ¼ teaspoons and the salt to ¾ teaspoon.
467 02017-08-05 07:19:47
Super Moist Coconut Cake
3 Eggs, large
2 cups Coconut milk, canned
Baking & Spices
2 1/4 tsp Baking powder
2 cups Granulated sugar
1 tsp Salt
1 tbsp Vanilla extract
Oils & Vinegars
3/4 cup Vegetable oil
Nuts & Seeds
1 1/2 tsp Coconut extract
4 ounces -1 cup
10 ounces (284 grams all purpose (plain flour-2 cups