Ingredients and Weight:
- 2 1/4 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened coconut milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 eggs, large
For the Filling:
- 1 1/2 cups sweetened coconut flakes
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 1/4 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut milk, sour cream, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the filling. In a medium bowl, combine the coconut flakes, sugar, melted butter, and walnuts, if desired.
- Once the cake is done, let it cool in the pan for 15 minutes. Then, poke holes all over the surface with a fork.
- Spread the coconut filling evenly over the warm cake.
- To make the frosting, beat the butter and confectioners' sugar together until smooth. Add the coconut milk and vanilla extract and beat until combined.
- Spread the frosting over the cooled cake and serve.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 450
- Fat: 25 grams
- Protein: 5 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
Dish Characteristics:
- Rich and moist cake with a tender crumb
- Sweet and creamy coconut filling
- Light and fluffy frosting
- Perfect for special occasions or as a treat
User Comments:
- "This cake was a huge hit at my party! The coconut flavor was so delicious and the frosting was just the right amount of sweetness." - Sarah
- "I'm not usually a fan of coconut, but this cake was surprisingly good. The filling was so moist and flavorful." - Mark
- "This was the best coconut cake I've ever had. It was so moist and the frosting was so creamy." - Tom
Special Precautions and Tips:
- If you don't have any coconut milk, you can substitute with dairy milk or almond milk.
- Be sure to let the cake cool in the pan for 15 minutes before poking holes in it. This will help prevent the cake from crumbling.
- If the frosting is too thin, add more confectioners' sugar. If it's too thick, add a little more coconut milk.
