Coconut Cake
Created by elsie on March 28, 2013
- Servings: 16
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #8777
Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 3 1/3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening (Crisco shortening)
- 1 cup coconut milk
- 2 teaspoons white vanilla
- 4 egg whites, room temperature
- 2 cups coconut, more or less
- COCONUT BUTTERCREAM ICING
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening (Crisco)
- 1/4 to 1/3 cup coconut milk
- 4 cups powdered sugar
- 1 teaspoon white vanilla
How to Make
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Step 1: Heat oven to 350 degrees.
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Step 2: Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.
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Step 3: In a large mixer bowl, mix together flour, sugar, Crisco, baking powder, salt vanilla, and coconut milk.
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Step 4: Mix for a half-minute on low speed, scraping the sides of the bowl as you mix. Beat for 1 minute on high speed, scraping bowl occasionally.
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Step 5: Add the egg whites and beat for 2 more minutes at high speed.
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Step 6: Pour into prepared pans.
How to Make
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Step 7: Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.
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Step 8: Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.
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Step 9: Ice cake with coconut buttercream icing.
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Step 10: Sprinkle coconut between cake layers, if making a layer cake, and then on the top and side of the cake.
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Step 11: Coconut Buttercream Icing:
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Step 12: In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
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Step 13: Add the powdered sugar, vanilla, and coconut milk.
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Step 14: Beat mixture until smooth and creamy; about 2-3 minutes.
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Step 15: If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.
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Step 16: Beat icing until light and fluffy.
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Step 17: When icing is light and fluffy, you are ready to ice!