Coconut cake is such a classy cake, and I love it. It is creamy, heavenly, and fluffy, with pastry cream between the layers. It’s easy to make with a few ingredients. To start, grease your baking pan with butter and place parchment paper on the bottom of the pan.

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To start the batter, crack 6 eggs using the egg whites only and keep the yolks for later use. Add a cup of whole milk, and a teaspoon of pure vanilla extract and then whisk until fully combined. To a larger mixing bowl, add two and a quarter cups of cake flour, one and three quatres cups of sugar, 4 teaspoons of baking powder and a teaspoon of salt and mix it.

Cut some softened butter and add that straight into the bowl, use a spatula to incorporate the butter and the flour before using a mixer on low speed to completely combine everything. Add half of the wet ingredients to the dry ingredients and continue working on it at low speed until incorporated then add in the remaining wet ingredients and mix that in for about a minute.

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Ezoic
Add about three to four ounces of unsweetened coconut flakes and then gently fold into the batter. Ad the batter carefully into the baking pan and then place it in a 350 degrees pre\heated oven for about 30 minutes or until a toothpick comes out when put in the cake.

To make the coconut cake frosting, add three-quarters of coconut milk to a saucepan, three-quarters a cup of whole milk and half of the vanilla bean sliced and scrapped to get the vanilla seed, give it a mix and heat on low heat. Place a third cup of sugar in a bowl, add the previous egg yolks and 3 tablespoons of cornstarch.

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Give it a whisk until it forms a white paste, using a whisk, add in the hot milk mixture and mix then place back on low heat until it starts to thicken. For the frosting, add two sticks of softened butter and two tablespoons of vanilla then 7 cups of powdered sugar, 7 tablespoons of whole milk and a quarter a teaspoon of salt, give it a mix until fluffy.

Quickly toss in 3 ounces of coconut flakes for the frosting over medium-low heat while continually tossing them around until they turn golden brown. Remove the coconut cake from the oven and let it cool before frosting the cake and cutting. Enjoy.!

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Ingredients;
Cake;

3 cups Cake Flour
2/3 cup coconut milk powder
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup plus 2 tablespoons (10 tablespoons) unsalted butter
1 1/2 cups sugar
6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
1 1/2 cups whole milk, at room temperature
1 1/2 teaspoons vanilla extract
4 drops of coconut flavour
Frosting;
15 tablespoons unsalted butter, at room temperature
1 1/4 cups cream cheese, at room temperature
3/4 teaspoon vanilla extract
3/8 teaspoon salt
1/4 teaspoon coconut flavour, optional, for enhanced flavour
1/4 cup + 1 tablespoon coconut milk powder
4 1/4 to 4 1/2 cups confectioners’ sugar
Garnish;

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