Sunday, April 3, 2011

Coconut Cake

1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon lemon zest
1 1/2 cups heavy cream or coconut milk
1 1/2 tablespoons pure vanilla extract
2 cups shredded coconut

Preheat oven to 325 degrees
Spray two 10-inch round cake pans with cooking spray
Mix cream or coconut milk with the butter, vanilla extract, and sugar until fluffy
Add in the eggs one at a time and beat until creamy
Slowly add in the flour, baking powder, shredded coconut, and lemon zest
Pour batter into cake pans and bake about 40 to 45 minutes

Let cake cool before attempting to ice
Using store-bought white icing
Spread icing all over the sides of the cake
Place shredded coconut all over the icing

1 comment:

  1. Ah, Mom was telling me about how you made this cake together... it sounds really delicious! Really sweet too, haha :P