How to Make Moist Coconut Cake With Coconut Milk

Coconut milk lends a richness to coconut cake.

Contrary to popular belief, coconut milk is not the liquid inside the coconut. Coconut milk comes from steeping the coconut meat in hot water. The high fat content in coconut milk keeps cake from drying out, making it more moist and flavorful. This recipe also adds shredded coconut and coconut extract to the cake batter and the icing for a more intense coconut flavor.

Things You'll Need

• 9 x 14 x 2 inch baking pan
• Cooking spray
• 1 stick (1/2 cup) butter
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 tsp. coconut extract (optional)
• 1 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup coconut milk
• 2 cups shredded, sweetened coconut (optional)
• 1 16 oz. can vanilla icing
• Spatula

Instructions

1. 

   Preheat the oven.

   Preheat the oven to 350 degrees Fahrenheit.

2. 

   After spraying the baking pan with cooking spray, lightly dust the pan with flour.

   Spray the inside of the baking pan with cooking spray and lightly dust the pan with flour.

3. 

   Blend the sugar and butter with a mixer.

   Blend the sugar and butter together with a mixer until thoroughly combined.

4. 

   Add two eggs and extracts to the mixture and beat until smooth.

   Add two eggs and extracts to the butter and sugar and beat with a mixer until smooth.

5. 

   Stir the dry ingredients together in a separate bowl.

   Stir together the flour, baking powder, baking soda and salt in a separate bowl.

6. Turn the mixer to low speed and sprinkle in 1/2 cup of the flour mixture. Blend it into the other ingredients.

7. Pour in 1/4 cup of coconut milk in the cake batter as the mixer runs on low speed.

8. 

   Stir in 1 cup of shredded, sweetened coconut.

   Alternate adding the flour and coconut milk until all the ingredients have been combined into the batter and the cake batter is smooth. Optionally, stir in 1 cup of shredded, sweetened coconut into the cake batter for more coconut flavor.

9. 

   Bake until a toothpick comes out clean when inserted into the center of the cake.

   Pour the cake batter into the pan and bake for 25 to 35 minutes or until a toothpick comes out clean when inserted into the center. Cool the cake in the pan until it reaches room temperature.

10. Stir the remaining 1 cup of shredded coconut and vanilla icing together.

11. Spread this icing with a spatula over the entire surface of the cooled cake in the pan. Alternatively, turn the cake out of the pan onto a cake plate and cover the top and sides with the coconut icing. Serve immediately.

References

• Joy of Baking: Coconut Cake Recipe
• Food Network: Jamie's Coconut Cake
• "The Science of Good Food"; David Joachim and Andrew Schloss; 2008
• SF Gate: Shell Game
• Chow: Christmas Coconut Cake