Southern Coconut Cake
A tender layered cake infused with coconut milk and covered in shredded coconut.
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Ingredients
- 3 cups cake flour, sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup canned coconut milk
- 6 egg whites, whipped
- 2 cups sweetened shredded coconut
Instructions
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1
Preheat oven to 350F and grease two round cake pans.
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2
Whisk 3 cups sifted cake flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl.
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3
Beat 1 cup softened unsalted butter and 2 cups granulated sugar in a large bowl until light and fluffy.
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4
Alternate adding dry ingredients and 1 cup canned coconut milk into the butter mix.
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5
Fold in 6 whipped egg whites and half of the 2 cups sweetened shredded coconut.
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6
Divide batter between pans and bake for 25 minutes.
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7
Cool layers completely, frost, and coat with remaining 2 cups sweetened shredded coconut.
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