15 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Swans Down Cake Flour
Baking powder
Sugar
Salt
Unsalted butter (Room temp)
5 Large eggs (Room temp)
8 ounces Sour cream (Room temp)
Canola oil
13.5 ounce can Unsweetened Coconut milk or whole milk or Heavy cream
14 ounces Flaked coconut
Confectioners’ sugar
Vanilla extract
Butter extract
Coconut or Almond extract
Tools you’ll need
Baker’s Joy Non-Stick baking spray
10-inch diameter 18 cup capacity tube pan
Spatula
Preparation of dry and wet ingredients
Step 1- Sift 3 cups Cake flour, 2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together. Set aside.
Step 2- In a separate small bowl, add 1 cup Coconut milk, Whole milk or heavy cream (Room temp), 1/3 cup sour cream (Room temp), 2 teaspoons vanilla extract, 2 teaspoons butter extract and 2 teaspoons coconut or almond extract. Stir all ingredients with a whisk until combined. Set aside.
Preparation of cake batter
Step 3-Add 3 sticks unsalted butter (Room temp), 3 cups Sugar, and 1/4 cup canola oil. Mix on high speed for 5 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed.
Step 5- Add 1 Cup cake flour mixture and 1/2 cup Coconut milk mixture. Mix on a medium low speed until combined.
Step 6- Add 1 Cup cake flour mixture and 1/2 cup Coconut milk mixture. Mix on a medium low speed until combined.
Step 7- Add 1 Cup cake flour mixture and 1/3 cup Coconut milk mixture. Mix on a medium low speed until combined. Scrape down sides of bowl.
Baking your Cake
Preheat oven to 325 degrees.
Step 8- Add prepared coconut cake batter into tube pan. Spread batter around tube pan as even as possible. To make the batter more even, shake and tap pan slightly.
Step 9- Place into a preheated 325-degree oven. Bake for 1 hour and 15 minutes.
Step 10- Remove cake out of oven. Toothpick inserted should come out clean. Let the cake cool completely before flipping.
Making the icing and decorating your cake
Step 11- In a small bowl add 1 1/2 cups confectioners’ sugar, 4 tablespoons melted unsalted butter, 5 tablespoons warm coconut milk, 1/4 teaspoon vanilla extract, 1/4 teaspoon butter extract and 1/4 teaspoon coconut extract. Stir with whisk until combined. Icing will be thick. That is normal.
Step 12- Pour all of the icing on top of your cake. Spread icing over the top, sides and in the center of your cake using a spatula.
Step 13- Add flaked coconut on to the top, sides and into the center of your cake. Press down the coconut flakes on to the top, sides and into the center of your cake. Transfer cake on to serving plate and let set for 5 minutes before serving.
YouTube Instructional Video
