Today you have the privilege of discovering the recipe that inspired my love of baking and decorating cakes – this Mild Coconut Cake. It is theoretically a coconut cake, but it has such a mild coconut flavor that it appeals to people who don’t love coconut. My husband is a great example. He’s not a coconut fan, but he LOVES this cake. To discover my other favorite cake recipes and designs, please visit my cake tab.
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Before I was married, I lived in a cute little brick house and had a lovely neighbor. My neighbor came over one day and asked to borrow my oven for a cake she was making. She left me some extra cake, and I fell in love with it. She gave me her recipe, and today I get to pass along this mild coconut cake to you.
People who love a dense cake especially appreciate this cake. One of the tricks to both the flavor and the texture is the coconut milk. I hope you enjoy it as much as we do. This cake pairs perfectly with my favorite buttercream frosting.
Ingredients Needed to Make a Dense & Mild Coconut Cake
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)
How to Make a Dense & Mild Coconut Cake
- Sift all dry ingredients into a bowl, and stir to combine.
- In another bowl, whip softened butter and 1 cup coconut milk. Once combined, add to dry ingredients and 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, about 40-50 minutes, or until toothpicks come out clean.
Yield: 2 – 8″ x 2″ pans
I recently made a tiered cake, and I double the recipe to accommodate these pans:
- 11″x3″ cake pan – Half filled – This will rise to the full pan and then can be cut in half using a cake leveler.
- 2 – 8″x2″ cake pans – Half filled. Top trimmed using a cake leveler.
- 5″x3″ cake pan – Just over half filled – This will rise to the full pan and then can be cut in half using a cake leveler.
Cupcakes – Fill cupcake liners 2/3 full. Check at 20 minutes, but probably will take about 25 minutes. Makes 30-35 cupcakes.
Here’s a peek at my most recent cake using this recipe (also featured above):
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