Toasted Coconut Cake
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Brown Sugar1 cup
Coconut Oil1 tsp
Vanilla Extract1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Plain Yogurt2 cups
Flaked Coconut (toasted)450 g
Cream Cheese (softened)1 tsp
Coconut Extract910 g
Powdered SugarDirections:
1
Special equipment: three 9-inch round cake pans For the cake: Preheat the oven to 330 degrees F
2
In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended
3
Add the egg yolks 1 at a time and beat well after each addition
4
Add the vanilla extract
5
In a separate bowl, combine the flour, baking powder, baking soda and salt
6
Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition
7
Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition
8
Beat in the remaining dry ingredients and stir in the coconut
9
In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form
10
Fold half of the egg whites into the batter, then fold in the remaining whites
11
Grease and flour three 9-inch round cake pans
12
Divide the batter among the pans
13
Bake until a toothpick inserted in the center comes out clean, about 30 minutes
14
Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely
15
For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated
16
Add the extract and mix until incorporated
17
Add the powdered sugar 1 cup at a time and beat until smooth
18
Place one of the cake layers on a serving plate
19
Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top
20
Repeat with the second layer
21
Top with the final layer and spread the remaining frosting over the top and sides of the cake
22
Sprinkle with remaining toasted coconut
23
Keep refrigerated until serving