Coconut Cake!

This cake is delightful!  It's light, sweet, fluffy...and seems like it would be the perfect end to any Summer meal.  I love the flavor of coconut, but it's very subtle here...so no "fake tropical" experience to dread, don't worry.  :)

The recipe link calls for three 8-inch pans, but I used two 9-inch pans and baked it for 27 minutes, I think...

I actually think it would look cooler as a 3 layer cake, especially against a bright background, but...you work with what you've got, right?? :)

I made the cake for Andrea, my sister-in-law's, birthday.  And also because my sister requested it.

Blowing out celebration candles!

The inside.  I would most certainly add more frosting in between the layers next time, but you never know when you are making a new frosting recipe, so live and learn...  YOU:  add more frosting in the middle!  :)

Here is where the recipe came from:   http://leitesculinaria.com/73418/recipes-coconut-cake.html 

Active time: 25 minutes | Total time: 1 hour, 15 minutes, not including cooling

Coconut Cake Recipe

Ingredients

| metric conversion

• 1 3/4 cups all-purpose flour, plus more for the pans
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed unsweetened shredded coconut
• 3/4 cup coconut milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 sticks unsalted butter, at room temperature, plus more for the pans
• 1 1/3 cups sugar
• 2 large eggs
• 2 large egg whites
• Seven-Minute Frosting
• Flakes or shreds of unsweetened coconut

Directions

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• 1. Preheat the oven to 350˚F (176°C). Line two 9-inch springform or cake pans with parchment circles cut to fit. If not using springform pans, butter and flour the pans.
• 2. Combine the flour, baking powder, salt, and shredded coconut. Set aside.
• 3. Combine the coconut milk and vanilla. Set aside.
• 4. Beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs and egg whites and mix well. Add a third of the flour mixture to the butter mixture, switch to a spatula, and stir just until incorporated. Then add half the coconut milk mixture and stir just until incorporated. Repeat, adding half of the remaining flour mixture, then the remaining coconut milk mixture, and ending with the remaining flour mixture. Do not overmix.
• 5. Divide the batter evenly among the two pans. Bake until the top of the cake springs back when pressed lightly with a fingertip and a toothpick inserted in the middle of the cakes comes out clean, 25 to 40 minutes (if making cupcakes, figure about 20 minutes). The cake will not color appreciably, so don’t rely on its hue as an indication of doneness. Cool the cakes completely in the pans on a wire rack.
• 6. Working with one cake at a time, place the wire rack on top of the cake pan and invert the cake onto the rack. Then carefully invert it again so it’s right side up. Repeat with the remaining cake. Using a serrated knife, carefully slice off the mounded portion of one or both cakes to create a flat surface.
• 7. Place a trimmed cake on a cake stand or platter. Spread a generous portion of the Seven-Minute Frosting over the top. Place the second cake on the first and very thinly coat the top and sides of the cake to seal in the crumbs. This is called a crumb coat. Then go ahead and generously slather the cake with the rest of the frosting. Quickly sprinkle some of the flaked or shredded coconut over the top of the cake. Gently press the rest of the coconut onto the sides. Behold!

Get more deliciousness at Coconut Cake Recipe | Leite's Culinaria