Coconut Cake
A classic coconut cake made with all-purpose flour, butter, and desiccated coconut. This moist and tender cake is infused with coconut flavor throughout and makes for a perfect dessert.
Ingredients
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon salt
- •2 sticks unsalted butter
- •1⅓ cups sugar
- •1 teaspoon vanilla
- •3 whole eggs
- •1 cup whole milk
- •1½ cups unsweetened desiccated coconut
Cooking Instructions
- 1.
Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.
10 min
- 2.
Sift together flour, baking powder, and salt.
5 min
- 3.
Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)
10 min
- 4.
Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.
8 min
- 5.
Spoon batter into cake pan and spread evenly.
3 min
- 6.
Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.
110 min
