There’s nothing more special than a layer cake. While all cakes have their merit, layer cakes almost always mean that a lot of work and thought was put into this baked good. They require not only the mastering of baking a cake, but also the to bake, frost, stack, and frost. And when it comes to coconut cake, they’re worth the effort every time. Coconut cake not only satisfies your need for something sweet and cake-like, but they also give you a taste of the tropics. And this ones does the tropics proud.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
4
In a separate bowl mix together oil, coconut milk, vanilla, almond extract and sugar. Pour into the dry ingredients and beat until smooth.
5
Stir in 1 cup of the shredded coconut. Pour into prepared cake pans.
6
Bake until the cake is slightly golden and an inserted toothpick comes out clean, about 25 minutes.
7
Let the cakes sit for 10 minutes then remove from pans and place on a cooling rack.
Make the Frosting
8
Cream together margarine, coconut milk, vanilla extract, almond extract, and sugar with a handheld mixer until smooth.
9
Add the unsweetened coconut and mix.
10
Frost the two-layer cake when completely cool. Sprinkle additional coconut flakes on top with a few berries for color, then cut into slices and serve.
Nutrition Facts
16 servings
Serving size
1 slice
Amount per serving
Calories443
% Daily Value *
Total Fat27g35%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol0mg
Sodium216mg10%
Total Carbohydrate48g18%
Dietary Fiber 3g11%
Total Sugars 32g
Protein3.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cake
2cupsall-purpose flour
1tspbaking powder
1tspbaking soda
½tspsalt
½cupcanola oil
2cupscoconut milk
1cupsugar
2tsppure vanilla extract
½tspalmond extract (optional)
¾cupunsweetened shredded coconut
Frosting
¼cupnon-hydrogenated margarine, room temperature
¼cupcoconut, soy, or almond milk
1tsppure vanilla extract
¼tsppure almond extract (optional)
2cupsconfectioners’ sugar
1cupunsweetened shredded coconut
Directions
1
Preheat the oven to 350°F.
2
Grease two 9-inch round pans and dust with flour.
Make the Cake
3
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
4
In a separate bowl mix together oil, coconut milk, vanilla, almond extract and sugar. Pour into the dry ingredients and beat until smooth.
5
Stir in 1 cup of the shredded coconut. Pour into prepared cake pans.
6
Bake until the cake is slightly golden and an inserted toothpick comes out clean, about 25 minutes.
7
Let the cakes sit for 10 minutes then remove from pans and place on a cooling rack.
Make the Frosting
8
Cream together margarine, coconut milk, vanilla extract, almond extract, and sugar with a handheld mixer until smooth.
9
Add the unsweetened coconut and mix.
10
Frost the two-layer cake when completely cool. Sprinkle additional coconut flakes on top with a few berries for color, then cut into slices and serve.
AuthorLife and Health Network