Name: Toasted Coconut Milk Cake
Prep time: 40 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: CAKE; 1 1/4 cups butter, softened; 2 cups sugar; 1 3/4 cups coconut milk; 4 eggs, separated; 2 1/2 cups all-purpose flour; 1 1/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 teaspoon coconut essence; FROSTING; 3/4 cup butter, softened; 8 oz cream cheese; 1 1/2 teaspoons coconut essence; 1/2 teaspoon vanilla extract; 5 1/2 cups powdered sugar, sifted; Milk as needed; TOPPING; 2 cups coconut, toasted

Toasted Coconut Milk Cake

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Moist coconut cream cake made with coconut milk, fluffy whipped egg whites, and rich cream cheese frosting, finished with toasted coconut for deep flavor and texture.

Author: ava
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Yield: 12 servings
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

CAKE

1 1/4 cups butter, softened

2 cups sugar

1 3/4 cups coconut milk

4 eggs, separated

2 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon coconut essence

FROSTING

3/4 cup butter, softened

8 oz cream cheese

1 1/2 teaspoons coconut essence

1/2 teaspoon vanilla extract

5 1/2 cups powdered sugar, sifted

Milk as needed

TOPPING

2 cups coconut, toasted

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Instructions

1. Preheat oven to 325°F and prepare two 9-inch cake pans with parchment paper.

2. Sift together flour, baking powder, baking soda, and salt.

3. Toast coconut at 325°F for about 10 minutes until golden, then cool.

4. Cream butter and sugar until light and fluffy.

5. Add egg yolks one at a time, mixing well after each addition.

6. Mix in coconut milk and coconut essence.

7. Alternate adding dry ingredients and buttermilk, mixing gently.

8. Beat egg whites with salt until stiff peaks form.

9. Fold egg whites gently into batter.

10. Divide batter into pans and bake at 350°F for 30–35 minutes.

11. Cool cakes completely and poke holes, then pour coconut milk over layers.

12.

13. Beat butter and cream cheese until smooth.

14. Add coconut essence and vanilla extract.

15. Mix in powdered sugar gradually until smooth.

16. Add milk if needed for consistency.

17.

18. Frost cake layers and stack.

19. Cover cake with frosting and press toasted coconut on top and sides.

20. Chill for 30 minutes before serving.

Notes

Use room temperature ingredients for best texture.

Do not overmix batter to keep cake tender.

Toasted coconut adds deeper flavor than raw coconut.

Store cake refrigerated and bring to room temperature before serving.

Find it online: https://pinchofwarmthbakes.com/toasted-coconut-milk-cake/