Today’s my birthday. I woke up feeling incredibly happy and blessed. I went through the morning school prep routine quickly. I know the calls and messages would start pouring in soon and I want to be free to savour all the love and attention that usually comes with my day of fame. Who knows? I might just get a gift or two. The mere thought of that makes me giddy. Oh! I wish birthdays are every day. Lol.
Birthdays and cakes go hand in hand. So, with the kids out of my hair, I started putting together the ingredients for coconut cake. My all-time favourite recipe for this cake is from the Stay-at-Home Chef. Her recipe gives me a cake that’s moist, sinfully delicious and coconutty; the union of coconut milk, coconut flakes and coconut extract gives this cake all the coconut flavour it needs to shine. The only extra thing that I add to this cake is love. It’s what makes the best recipes perfect. So, I use a generous quantity.
Before I share today’s recipe, here are a few notes on the ingredients. First, ensure that all ingredients for this recipe are at room temperature. This is because warm ingredients help in the production of an evenly textured cake. Secondly, canned coconut milk can be substituted with a fresh one. Finally, egg yolks are great for moisture but they are heavy and weigh down cakes. Thus, if you want a light and fluffy cake, use only egg whites.
Ingredients
1/2 Cup of Softened Salted Butter
1/2 Cup of Vegetable Oil
1&1/2 Cups of Sugar
3 & 1/2 Cups of Cake Flour
2 Teaspoons of Coconut Extract
Six Large Egg Whites
1 & 1/2 Cups of Coconut Milk
4 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
Method of preparation
Preheat the oven to 350°F. Butter and flour two nine-inch cake pans. Line them with parchment paper. Set them aside for later use.
Add the butter, vegetable oil and sugar into a mixer bowl fitted with a paddle. Beat the ingredients for two minutes. When the mixture is light, fluffy and creamy, add six egg whites to the bowl. Beat the egg whites into the buttery mix; do this for at least one or two minutes. That’s because you need to whip in a lot of air into the egg whites; it will make your cake nice and fluffy. When you’re done, add the coconut milk, and coconut extract. Mix everything together till they are well combined. Add 4 teaspoons of baking powder, half a teaspoon of salt and three and a half cups of flour. Mix the ingredients till it’s just combined. Please, try not to over mix the batter.
Add the cake batter to the already prepared pans and put them in the oven. Bake for twenty-five to thirty minutes or until the cakes are cooked through. Remove the cakes from the oven and allow them to sit in the pan for five minutes before taking them out of the pan to cool completely.
Your coconut cake is ready. You can cut a slice from yours and enjoy. I’ll wait for my family to return and sing the Birthday song for me before we can all enjoy this delicious treat. Say a prayer for me when you come across this recipe, okay? Cheers.
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