Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting, & topped with mounds of sweet shredded coconut.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (scant)
- 13.66 fluid ounces coconut milk (1 can)*
- 1 cup oil (any neutral-flavored oil that is liquid at room temp will work)
- 2 egg whites (large)
- 1 1/2 teaspoons coconut extract
- 1/2 batch Marshmallow Frosting
- 1 1/2 cups shredded coconut (you may have some left over)
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Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans** with non-stick spray, and line them with circles cut from parchment.
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Place the flour, sugar, baking powder, and salt in a large mixing bowl, and whisk to combine.
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Place the coconut milk, oil, egg whites, and coconut extract in another bowl, and whisk to combine.
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Add the coconut milk mixture to the flour mixture, and whisk together until smooth.
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Divide the batter equally between the 3 prepared pans, and bake the cakes until a toothpick inserted in the thickest part comes out clean (about 35 to 45 minutes).
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Cool completely, then fill and frost the cake with marshmallow frosting and coat it with shredded coconut.
Recipe Video
*Full-fat (not lite) unsweetened coconut milk is best.
**Can also be baked as two 8-inch or 9-inch diameter layers, 24 cupcakes, or one 9x13" sheet cake. Adjust bake time as needed.