Super Moist Coconut Cake

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 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

• Other

  • 4 ounces -1 cup
  • 10 ounces (284 grams all purpose (plain flour-2 cups

Found on cakepaperparty.com

Ingredients

• 2 cups (14 ounces or 397 grams) granulated sugar
• ¾ cup (177 ml) vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 ½ teaspoons coconut extract
• 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

Directions

• 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.