My dear friend Phyllis is the Cake Queen. When it comes to cakes for birthdays or holidays or any type of celebration, Phyllis is our go-to gal. She bakes up something truly scrumptious and awesomely pretty each and every time.
This is a cake she made for her daughter-in-law’s bridal shower. I have to tell you, it was hard to stop at just one slice – it’s that good. And since my niece absolutely adores coconut and her birthday is next month, I asked Phyllis to share her coconut cake recipe. Here it is!
Coconut Cake
Prepare two 9" cake pans by buttering, dusting with flour, and lining with parchment paper.
3 sticks of butter, softened
2 -2/3 c sugar
Beat together with hand mixer in large mixing bowl or bowl of stand mixer till light and fluffy, about four minutes; then add:
4 eggs plus 4 egg whites
1 T. vanilla
Beat till light and fluffy on low.
3 1/2 cups flour
1 T. plus 1 t. baking powder
1 t. salt
Mix together.
Add flour mixture alternately with 1 1/2 cups unsweetened coconut milk, beginning and ending with flour.
Divide batter between pans. Bake at 350 degrees about 30 - 35 min (depending on your oven). Place on rack and cool 30 minutes. Invert cakes onto rack and peel off parchment paper. Cool completely. With large, serrated knife split cakes to make four layers.
Frost with seven minute frosting or buttercream frosting.
Tip: Phyllis uses buttercream frosting and coats the top and sides of cakes with plain or untoasted coconut flakes.
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