Coconut Cake with Coconut Syrup

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement