Coconut Cake

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.

Ingredients:
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
3 eggs
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.

Coconut Cake

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