Coconut is the flavor of summer. Coconuts are found all over the world.
Most of the world’s coconuts are grown in countries such as Indonesia, the Philippines, India, Brazil, Sri Lanka, Vietnam, Mexico, Thailand and Malaysia.
You can always find coconuts in Hawaii, where I learned to make this recipe.
You will make a delicious and moist cake with a wonderful flavor of coconut.
Of course, you can use this recipe to make cupcakes too.
When cakes are cooled, slice in half length-wise to fill four layers.
Here is what you need
- 1 1/2 sticks butter -room temp.
- 1 2/3 Cup sugar
- 5 egg whites
- 1/2 Cup sour cream
- 2 tsp pur vanilla extract
- 1 Cup canned coconut milk
- 1 Cup shredded sweetened coconut
- 2 1/2 Cups flour
- 2 tsp. Baking powder
- 1/2 tsp baking sods
For Frosting
- 1 1/2 cups butter, softened
- 5 cups confectioners’ sugar
- 6 tablespoons canned unsweetened coconut milk, or coconut cream – shake can
Two Bowl Method:
Bowl 1: mix together flour, baking powder, baking soda, salt.
Bowl 2: Cream butter. Add in sugar. Mix well. Add vanilla. Mix. Add eggs whites. Mix in sour cream and coconut milk.
Mix tother: Add flour mixture to sugar mixture. Mix well. Add in coconut.
Pour into 2 8-inch greased pans.
Bake in a preheated 350 F oven for 25-30 minutes. Cake should spring back when you press finger lightly in middle of cake.
Cool before frosting.
Make frosting. Use a spatula to spread frosting on each layer.
Moist Coconut Cake
Equipment
- 8-inch round baking pans
- bowls and spoons
- measuring cups and spoons
- electric mixer for frosting
Ingredients
- 3/4 Cup butter - 1 1/2 sticks - softened
- 1 2/3 Cups sugar
- 5 large egg whites
- 1/2 Cup sour cream
- 2 tsp pure vanilla extract
- 1 Cup coconut milk - shake can
- 1 Cup sweetened coconut
- 2 1/2 Cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Two Bowl Method:Bowl 1: mix together flour, baking powder, baking soda, salt.Bowl 2: Cream butter. Add in sugar. Mix well. Add vanilla. Mix. Add eggs whites. Mix in sour cream and coconut milk. Mix tother: Add flour mixture to sugar mixture. Mix well. Add in coconut.Pour into 2 8-inch greased pans. Bake in a preheated 350 F oven for 25-30 minutes. Cake should spring back when you press finger lightly in middle of cake.Cool before frosting.Make frosting. Use a spatula to spread frosting on each layer.
