Making a coconut cake on this blog has always been a goal of mine, so of course I jumped to the opportunity to bake it when I heard that it was South Carolina's dessert.
Coconut cakes are famous in the Southern region of the United States, and is usually decorated with coconut flakes.
To achieve the coconut flavor in this cake I added both coconut extract and coconut milk. Additionally, I made soaked the cake in coconut milk for extra flavor.
Traditionally, coconut cake is frosted with a 7-minute frosting but cream cheese or buttercream frosting is also popular.
The main characteristic of coconut cakes is to have shredded coconut covering the cake.
|Level:👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 6|
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 can coconut milk
1 cup oil
2 egg whites
1 teaspoon coconut extract
2 sticks butter
1 stick cream cheese
1 cup powdered sugar
1/4 cup coconut milk, additional if you would like to brush some over your cake layers
Preheat your oven to 375 degrees F, and line three, 6-inch cake pans with parchment paper.
In a large bowl, combine all your cake ingredients together. Pour into the prepared pans and bake for 45 minutes. Cool until they are no longer warm. You can brush the cake with coconut milk if you have some leftover.
Beat the powdered sugar, cream cheese, and butter along with the coconut milk for 3 minutes until light and fluffy. Frost the cake and decorate the outside with coconut flakes.
- The Bored Baker 👩🏽🍳