Coconut Cake
 
  • 1/2 cup unsalted butter softened
  • 1 1/3 cups sugar
  • 4 large egg whites room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup coconut milk
  • 1/4 cup sour cream
  • 1 cup sweetened coconut flakes
  • Preheat oven to 350 degrees. Line bottoms of three, 8 inch round cake pans with parchment paper. Butter and flour sides of pans (I use Baking PAM to do this).
  • Use mixer on medium speed to beat butter and sugar together until lightened and fluffy, about 2 minutes.
  • On low speed, beat in egg whites, one at a time. Scrape down sides of bowl with a spatula as needed. After egg whites are mixed in, mix in vanilla extract.
  • In a small bowl, whisk together flour, cornstarch, salt, and baking powder.
  • Alternate beating in flour mixture and coconut milk, in about 3-4 additions each, starting and ended with flour mixture.
  • Fold in sour cream and coconut flakes until well combined.
  • Divide batter evenly between three prepared pans. Bake until tops are a light golden color and a toothpick inserted into the center of the cake comes out with just a few crumbs, about 20-22 minutes.
  • Let cakes cool in pan for at least 5 minutes before removing. Allow cakes to cool completely before frosting.
Source: https://sugarspiceslife.com/2020/05/20/coconut-cake-recipe/
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