The Best Coconut Cake By Martha Stewart
Ingredients:
3 1/2 cup all purpose flour + more for pan
1 1/2 cups unsalted butter + more for pan
1 tsp salt
1tbsp + 1 tsp baking powder
2 2/3 cups sugar
4 large eggs + 1 large egg whites
1 cup coconut, sweetened and shredded
1 tbsp vanilla extract
1 1/2 cups coconut milk, unsweetened
Seven minute frosting
Coconut curls, toasted, for garnish
Instructions:
1. Heat oven to 350 degrees.
2. Grease two 9/9/2" cake pans.
3. Line with parchment paper, grease and dust parchment paper.
4. In a bowl, whisk together flour, baking powder and salt.
5. Pulse shredded coconut until finely chopped.
6. Add chopped coconut to flour mixture, mix well.
7. Cream butter and sugar until light and fluffy.
8. Beat in eggs, egg white and vanilla.
9. Gradually add flour mixture alternating with coconut milk.
10. Mix to combine well.
11. Pour batter evenly into prepared pans.
12. Bake for about 55 minutes.
13. Let the cakes cool.
Remove from pans.
14. Place one cake on a plate, spread top with frosting.
15. Top with another layer.
16. Spread frosting over entire cake.
17. Create swirl, sprinkle with coconut curls.
18. Slice and enjoy.
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