Yo's Coconut Cake

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3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Cup Sweetened Dessicated or Shredded Coconut
1 Cup (2 Sticks) Salted Butter, room temperature
2 Cups Sugar
2 Teaspoons Pure Vanilla Extract
4 Large Egg Whites, room temperature
4 Large Whole Eggs, room temperature
2 1/3 Cups Unsweetened Coconut Milk (a bit less than 1 1/2 [13.5 ounce] cans)

NOTES

* This recipe yields 6lbs of batter and makes one 9x13 inch cake or three 8” round cakes.

** Every oven is different so make sure you get to know yours and always test your cakes with a toothpick to ensure they are baked through.

Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts.

Item Name:	Availability:
Desired Cake Pans
Parchment Paper
Mixing Bowls
Stand Mixer With Paddle Attachment

Pre-Heat Oven & Prep Pan

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

See How to Bake a Cake.

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.