Coconut Cake

Homemade

All-Purpose Flour Sugar Baking Powder Salt Shredded Coconut Cream of Coconut Whole Milk Vegetable Oil Eggs Vanilla Extract Cornstarch Salted Butter Powdered Sugar Heavy Cream

RECIPE INGREDIENTS

Whisk dry ingredients

1

In a large bowl, combine flour, sugar, baking powder, salt, and coconut. Set aside.

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Mix together wet ingredients

2

In a medium bowl, whisk together cream of coconut, milk, vegetable oil, egg yolks, and vanilla. Set aside.

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Whip egg whites

3

In a small bowl, beat egg whites with an electric mixer to medium peaks. Set aside.

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Mix

4

Pour wet ingredients into dry ingredients and mix thoroughly.

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Fold

5

Fold in egg whites.

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Bake

6

Divide evenly in 3 pans. Bake for 25 minutes, or until cake tests done.

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Mix

7

In a medium bowl, combine egg yolks, corn starch, and sugar.

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Heat and stir

8

Heat milk until it just starts to bubble around the edges. Slowly pour milk into egg yolk mixture, stirring constantly

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Cook

9

Return mixture to pot and cook over medium low heat until it starts to thicken, about 2 minutes.

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Stir

10

Stir in butter.

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Strain

11

Strain custard through a fine meshed sieve.

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Stir

12

Stir in shredded coconut. Cover with plastic wrap. Refrigerate until needed.

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Make frosting

13

Beat butter until light and fluffy. Gradually beat in powdered sugar. Stir in vanilla and heavy cream.

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Layer

14

Pipe a ring of frosting around the outside of the cake layer. Spoon half of custard into the center and spread evenly.

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Layer

15

Add another cake layer and repeat topping.

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Spread frosting

16

Spread remaining frosting evenly around the cake.

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Cover with coconut

17

Sprinkle coconut on top and press around sides of cake.

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