maryella's coconut cake
My grandmother's favorite cake, she loved this and it was the last cake I made for her before she passed away...(it's her recipe)
prep time
30 Min
cook time
30 Min
method
---
yield
12-16 serving(s)
Ingredients
- 1 cup butter, unsalted
- 3 cups all purpose flour
- 3 cups sugar
- 6 - eggs
- 1 cup coconut milk, unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- COCONUT BUTTER CREAM ICING
- 1 stick butter, unsalted
- 4 cups confectioners' sugar
- 1/4 cup milk
- 1 teaspoon coconut extract
- 2 cups coconut flakes, sweetened
How To Make maryella's coconut cake
-
Step 1Preheat oven to 325 degrees. Sift flour together with baking soda, baking powder and salt; set aside.
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Step 2Cream butter and sugar together until fluffy. Beat in eggs one at a time. Add vanilla and coconut extract.
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Step 3Alternately mix in flour and coconut milk (starting and ending with flour) mixing until well blended
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Step 4Pour batter into three greased and floured 9 inch round baking pans and bake on 325 for approximately 20-25 minutes or until a toothpick inserted comes out clean.
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Step 5Cool cakes in pan for 10 minutes then remove from pan and cool on a cooling rack for 30 minutes to an hour before frosting.
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Step 6To prepare Icing: cream butter; gradually add confection sugar and milk, beating until mixture reaches a good spreading consistency; mix in coconut extract; fold in 1/2 cup coconut flakes.
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Step 7Frost cake with coconut butter cream icing; cover cake with remaining coconut flakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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