coconut cake
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1½ sticks (12 tbsp) unsalted butter
  • 1 c (200g) sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ c whole milk, at room temperature
  • 1½ c (180g) all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 oz sweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees. Butter 2 x 6 inch pans, line them with rounds of parchment paper, then dust with flour and tap out the excess.
  2. Beat the butter and sugar with a mixer (a hand mixer or stand mixer will work perfectly) until light and fluffy, 3-5 minutes.
  3. Crack the eggs into a small bowl then add to the mixing bowl one at a time while mixing on low speed. Scrape the sides of the bowl down and mix until incorporated.
  4. Stir the vanilla extract and almond extract into the milk in a small bowl. Sift the flour, baking powder, baking soda and salt together in another bowl, then alternate adding the wet and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition. Add the coconut and mix by hand until evenly distributed.
  5. Pour the batter into the pans, smoothing with the back of a spoon. Bake for 20 minutes, rotate the pans, then bake for an additional 3-5 minutes or until a toothpick inserted in the center of the cake comes out clean. Place on cooling racks for 10 minutes then run a knife around the edges of the cake to loosen them from the pans and turn out onto the racks to come to room temperature before icing. Can be made 1 day ahead, wrap tightly in plastic wrap and store at room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/coconut-lime-and-matcha-cake/