Prep 20 mins
Cook 40 mins
For major coconut addicts.
For the cake
- 1⁄2 lb unsalted butter, at room temperature
- 2 cups sugar
- 3 eggs, at room temperature
- 2 egg yolks, at room temperature
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon kosher salt
- 1 cup coconut milk, at room temperature
- 2 teaspoons vanilla
- 1 cup shredded coconut
For the syrup
- 1 cup canned unsweetened coconut milk
- 1⁄2 cup shredded coconut
- 1⁄2 cup sugar
For the icing
- your favorite white vanilla icing
For the garnish
- sweetened flaked coconut
- Preheat the oven to 350 degrees F.
- Grease and flour 2 9-inch layer pans.
- To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
- Add the eggs and the egg yolks, one at a time, beating well after each addition.
- Combine the flour, baking powder and salt in a separate bowl.
- Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
- Add 1/2 of the coconut milk, beat well.
- Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
- Add the remaining 1/2 cup of coconut milk and the vanilla.
- Beat well.
- Add the final 1/3 of the flour mixture and beat well.
- Add the shredded coconut and mix to combine.
- Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
- Bake until lightly golden and springy on top, about 35 minutes.
- To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
- Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
- Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
- Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
- While the cakes are cooling, make (or open) your icing.
- Spread the frosting on each layer.
- Re-assemble the cake and frost the outside.
- Sprinkle all over with the shredded coconut you saved for the garnish.
My customer said "This is everything a coconut cake should be". Can't do better than that. Thanks!
This was delightful! Next time I may cut down on the sugar a bit - I made it without frosting and it was still *very* sweet. However, the texture was great and the coconut flavor was very good.
An excellent cake. We don't have round cake pans so baked it in a 13 x 9. It worked out just fine.