Today you’ll get the recipe that got me into doing cakes. It is theoretically a coconut cake, but it has such a mild coconut flavor that I hope you aren’t scared off by that. My husband does not like coconut, and he LOVES this cake. My neighbor came by years ago and asked to borrow my oven for a cake she was making. She used to work in a bakery and had a number of their recipes. She left me some extra cake, and I fell in love with it. She gave me this recipe, and today I pass it on to you.
7 egg whites
1 1/2 cup coconut milk
1 Tbsp vanilla
4 1/2 cup sifted flour cake (Soft as Silk)
2 1/4 cup sugar
2 Tbsp Baking Powder
1 1/8 tsp salt
9 oz unsalted butter (2 stick + 1 Tbsp)
Sift all dry ingredients into a bowl, and stir to combine. Whip softened butter in another dish and then add butter and 1 cup coconut milk to dry ingredients. Blend for 1 1/2 minutes. In a separate bowl mix vanilla, egg whites, and 1/2 cup coconut milk. Add to first bowl in three additions, mixing 20 seconds with each addition. Mix for an additional 1 minute at the end. Bake at 320 until done. This is the part where I get annoying. The recipe says 30 minutes, but I always have to have it in for longer. I forgot to time it. So sorry. Put it in for 30 minutes and then glance at it. I would say it goes in for at least 45 minutes. Really, really sorry.
Yield – 2 8×2 pans
Cupcakes – Fill cupcake liners 2/3 full. Check at 20 minutes, but probably will take about 25 minutes. Makes 30-35 cupcakes.