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Coconut Cake


Jordan

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Use These 6 Power Ingredients

Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.

  1. Cake Flour: Cake flour produces the softest cake. If you don’t usually buy cake flour, make the exception here. It’s sold in the baking aisle with the other flours. You can use leftovers in any of these cake flour recipes or you can use this cake flour substitute.
  2. Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream.
  3. Sour Cream: The moist maker! This cake melts in your mouth.
  4. Coconut Extract: I tested this recipe with and without coconut extract. We loved it both ways, but coconut extract is necessary for best coconut flavor. It’s in the baking aisle near the vanilla extract.
  5. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s creamier and thicker than regular milk and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  6. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. I reduced the added sugar in the cake batter to make up for the sweetness. Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing them in a food processor so they’re smaller.

Source: Sallys Baking Addiction

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