Margaret’s Coconut Cake
- Yield servings
A beautifully simple, moist and light coconut cake iced to birthday party perfection.
Ingredients
- Cake:
- 1 1/2 cups King Arthur Cake Flour
- 1/2 tablespoon Baking Powder
- 1/4 teaspoon salt
- 2/3 cup caster sugar (or any sugar do)
- 6 tablespoons butter softened
- 1 whole egg and 2 egg whites
- 1/2 cup whole fat plain Greek-style yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
- Frosting:
- 12 tablespoons butter softened
- 4 ounces softened cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups flaked coconut (sweetened or unsweetened)
Instructions
Cake:
- Preheat oven to 350F.
- Mix dry ingredients together using a stand mixer on low-speed. Add softened butter and mix for 1 minute.
- Add whole egg and egg whites, beating after each addition until well blended. Scrape down sides of mixing bowl when necessary.
- In a small bowl whisk together the yogurt with the extracts. Add this mixture, in thirds, to the mixing bowl beating well after each addition until batter is airy and fluffy.
- Scrape batter into a greased and floured or parchment paper lined 9-inch cake pan.
- Bake for about 25 minutes or until done in the center of the cake. Remove from oven and cool on a rack.
Frosting:
- Using a stand mixer, cream together the butter and cream cheese. Slowly add powdered sugar by half cups. Scrape down sides when necessary. Add vanilla extract & drizzle in milk or cream until you have a fluffy frosting. Remove bowl from mixer and stir in half the flaked coconut.
- Place cake layer on a decorative cake stand or plate. Generously frost the cake and sprinkle the top with the second half of the coconut.
—By Teresa Blackburn, Food on Fifth
