Yo's Coconut Cake

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1 cups Salted Butter, room temperature
2 cups Sugar
2 teaspoons Vanilla
4 Egg Whites, room temperature
4 Eggs, room temperature
2 1/3 cups Unsweetened Coconut Milk
3 cups Flour
1 tablespoons Baking Powder
1 cups Sweetened Desiccated Coconut

Item Name:	Availability:
Desired Cake Pans	Add to Cart - $11.99
Parchment Paper	Add to Cart - $10.61
Mixing Bowls	Add to Cart - $19.99
Stand Mixer With Paddle Attachment	Add to Cart - $379.00

Preparation

Pre-Heat Oven & Prep Pan

Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.

Sift Dry Ingredients

Sift the flour and baking powder into a medium bowl, then whisk in the desiccated coconut. Set aside.

Cream Butter, Sugar, and Vanilla

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until light and fluffy, about 8 minutes.

Add Eggs

Add the egg whites and whole eggs, two at a time, beating until each addition is incorporated before adding the next. Scrape down the sides of the bowl with a spatula when necessary.

Incorporate Ingredients

Add the flour mixture in four parts, alternating with the coconut milk in three parts, beating just until each addition is incorporated before adding the next; do not overmix.

Bake Cakes

Scrape the batter into the prepared pan or pans and spread it so that it is smooth in the pan(s). Bake until a toothpick inserted in the center comes out clean, about 45 minutes for the 9 x 13-inch pan or 55 minutes for the 8-inch pans, rotating the pan(s) halfway through.

Congratulations!

If all went well, you should see something that looks like this...

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