5 500

Coconut Cake

Ventray's coconut cake recipe is easy to make rich creamy coconut taste that leaves you wanting for more.

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Ingredients

  1. 3 sticks of unsalted butter, softened
  2. 2 cups of sugar
  3. 5 extra-large eggs at room temperature
  4. 1½ tsp pure vanilla extract
  5. 1½ tsp pure almond extract
  6. 3 cups all-purpose flour
  7. 1 tsp baking powder
  8. ½ tsp baking soda
  9. ½ tsp kosher salt
  10. 1 cup of milk
  11. 4 ounces of sweetened shredded coconut

Equipments

Directions

  1. In Ventray stand mixer bowl, mix butter and sugar together at speed 3 with a flat beater for 3-5 minutes, until fluffy
  2. Add eggs one at a time, mix at speed 3. Scrap bowl occasionally.
  3. Add vanilla, almond extracts beat for 2 minutes, mix well.
  4. In a separate bowl, sift together flour, baking powder, baking soda and salt
  5. Add dry ingredients, and milk to batter in 3 parts, mix at speed 3
  6. Fold in the 4 ounces of coconut at speed 2 for 2 minutes until evenly combined

Oven Directions

  1. Pre-heat oven to 350°F
  2. Grease two 9-inch round cake pans, line pan with parchment paper, grease lightly and dust with flour
  3. Pour batter evenly into 2 pans, smooth the top with a knife
  4. Bake for about 45-55 minutes until top are browned, test with a toothpick
  5. Cool on baking rack for 30minutes, turn cake upside down onto the rack for another 10 minutes

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