Coconut Cake
Ingredients:
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the flour mixture. Mix until just combined. Fold in the shredded coconut.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
8. Frosting: Top with Seven-Minute Frosting or your favorite frosting once cooled.
Seven-Minute Frosting
Ingredients:
2 large egg whites
1 cup granulated sugar
1/4 cup water
1 teaspoon vanilla extract
Instructions:
1. Combine Ingredients: In a heatproof bowl, combine egg whites, sugar, and water.
2. Heat: Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture reaches 160°F (70°C) and the sugar is dissolved.
3. Beat: Remove from heat and beat with a mixer on high speed for about 7 minutes, or until the frosting forms stiff peaks. Stir in vanilla.
4. Frost the Cake: Spread the frosting on your cooled Coconut Cake.
