Fluffy Coconut Cake

"From Chatelaine magazine. It's the coconut milk in this cake that keeps it moist. To be frosted with Recipe #216003."
 
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Ready In:
55mins
Ingredients:
9
Yields:
10 wedges
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ingredients

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directions

  • Preheat oven at 350°. Lightly butter two 9-inch round cake pans. Line bottoms with a circle of lightly buttered waxed paper. In a bowl, using a fork, stir flour with coconut,baking powder and salt.
  • Using an electric mixer, beat butter with sugar until light,occasionally scraping the side of the bowl, 3 minutes. Beat eggs,once at a time,until evenly mixed,then beat in vanilla. With mixer on low,add flour mixture in 2 parts,altering with coconut milk.
  • Divide batter between prepared pans. Smooth tops. Bake in centre of preheated oven until cake tester inserted into centre of cakes comes out clean, 30 to 40 minutes.Remove pans to racks. Cool 10 minutes, then turn cakes out onto racks. Turn top side down so cakes will be flat, for easy icing. Cool.
  • Fill and frost with white chocolate and cream cheese icing, Recipe #216003.

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Reviews

  1. A delicious cake, the whole house had a wonderful aroma as it baked! I baked it in one deep 9' tin and didn't ice it as we prefer it that way. I will certainly be making it again.
     
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RECIPE SUBMITTED BY

I live in Montréal,Québec. I've only started cooking about a year ago, I would eat out alot and figure most of the things I was ordering, I could try and copy it. I found out I love to cook and I have more money to spend on other things.
 
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