Moist Coconut Cake
A new favorite summer dessert
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.