Best Coconut Cake Recipe
Welcome, dear readers, to the tantalizing world of the Best Coconut Cake Recipe. Prepare to embark on a culinary journey unlike any other, where we will not only savor the flavors of this delectable dessert but also uncover the intriguing stories woven into its very essence.
Ingredients
- 2 and 1/2 cups 250g sifted cake flour (spoon & leveled)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 240ml unsweetened canned coconut milk, at room temperature
- 1/2 cup 120ml sour cream or plain yogurt, at room temperature
- 1/2 cup 115g unsalted butter, softened to room temperature
- 1 and 3/4 cups 350g granulated sugar
- 1 teaspoon pure vanilla extract
- 5 large egg whites at room temperature
Instructions
Preparing the Oven and Pans:
- Preheat your oven to 350°F (177°C).
- Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper circles for easy removal.
Mixing Dry Ingredients:
- In a large bowl, whisk together the sifted cake flour, baking powder, and salt until well combined.
Preparing Wet Ingredients:
- In another bowl, combine the coconut milk and sour cream (or yogurt). Ensure they're at room temperature.
- In a separate large bowl, beat the softened butter and sugar together using a hand or stand mixer on medium speed until creamy and smooth, about 2 minutes.
- Add the vanilla extract to the butter-sugar mixture and continue mixing until combined.
Combining Wet and Dry Ingredients:
- Gradually add the dry ingredients mixture to the butter-sugar mixture in three additions, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition, ensuring not to overmix.
Beating Egg Whites:
- In a clean bowl, beat the egg whites with a mixer on high speed until stiff peaks form, about 3-4 minutes.
Folding in Egg Whites:
- Gently fold the beaten egg whites into the cake batter using a rubber spatula until no white streaks remain. Be careful not to deflate the egg whites.
Baking:
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Assembling:
- Once the cakes are completely cooled, frost and assemble them as desired. You can use coconut frosting, whipped cream, or any frosting of your choice.
- Serve and enjoy your delicious coconut cake!