Coconut Cake

Just in time for my girl’s bday. She loves coconut and this recipe is a keeper!

- Giselle

Baking Powder

+

INGREDIENTS

Shredded Coconut

+

Sour Cream

+

Canned Coconut Milk

+

Egg Whites

+

Sugar and Salt

+

Cake Flour

+

Baking Soda

+

Butter

+

Vanilla Extract

+

Coconut Extract

+

Mix all of the dry ingredients together.

1

Cream the butter and sugar until fluffy.

2

Add the remaining wet ingredient and mix until combined.

3

Gradually add the dry ingredients and coconut milk and mix until incorporated.

4

Using a rubber spatula, fold the shredded coconut into the cake batter.

5

Pour batter into the prepared round cake pans and bake.

6

Transfer the cakes from the oven to a wire rack and allow them to cool completely.

7

Mix all the frosting ingredients until fluffy and smooth.

8

Assemble according to instructions provided.

9

Decorate with shredded coconut on the top and sides of the cake.

10

Serve and enjoy!

If you only have two 9-inch baking pans, you can make a two-layer cake. Adjust baking time to 24 to 27 minutes.

Tips from the chef

Arrow
Arrow
Arrow

www.lemonblossoms.com