I was looking for something similar, but different to a classic yellow cake, so I tried this one out. It may be good to change things up a little bit, when it comes to a plain classic yellow cake, but some people (myself included), don’t like coconut. I don’t so much mind the taste and the fragrance of the coconut, it’s the texture of the coconut that I’m not to inclined to try. Hence, I tried this recipe and changed it up with fine unsweetened shredded coconut. If you’re not looking for a sexy yellow cake, you can always add a scoop of ice cream and dress it up with a little bit of berries.
2 1/2 cups cake flour
1 cup shredded unsweetened coconut
3 tsp. baking powder
1 tsp. salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp. vanilla extract
1 400-mL can coconut milk
Preheat oven to 350 F.
Grease two 9-in. round cake pans with oil. Line bottoms with parchment.
In a medium bowl, stir flour with coconut, baking powder and salt.
In a large bowl, beat butter with sugar in a large bowl, using an electric mixer, until fluffy and white in color, approximately 3 min. Beat in eggs, one at a time, then beat in vanilla. With mixer on low, beat in flour mixture in 3 parts, alternating with coconut milk (start and end with the flour mixture)
Divide batter between prepared pans. Smooth tops. Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 35 min. Cool in pans on a rack, 10 min, then turn cakes out onto racks and let cool completely, 1 hour.