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Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add in the white sugar, flour, baking powder, baking soda, salt, and 1 cup shredded coconut. Use a hand mixer to mix until fully incorporated. Add in the eggs one at a time while mixing. Then, mix in the oil, 1 cup coconut milk from the can, coconut extract, and almond extract.
Egg Whites: Egg yolks are wonderful for moisture, but they’re heavy and weigh down cakes. To keep the coconut cake light and fluffy, use only egg whites. We’ll add the moisture back with sour cream. Sour Cream: The moist maker! This cake melts in your mouth. Coconut Extract: I tested this recipe with and without coconut extract.
Add a layer of frosting on top of the cake round, sprinkle toasted coconut on top, and then place the second cake round on top. Use a piping bag fitted with an icer tip or a flat spatula to frost the sides and tops of the cake. Use your hands to press the toasted coconut onto the sides of the cake.
Ingredients 1 c (200g) solid coconut oil 2 c (400g) granulated sugar 1 tbsp. 1 c (240g) coconut milk 3 c (375g) sifted cake flour 1 tbsp. baking powder 5 (200g) egg whites 6 -9 tablespoons simple syrup
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