3 Layer Coconut Cake Recipe

Southern Coconut Cake (Super Moist) Cooked by Julie

WEBApr 7, 2024 · Whisk together the flour, baking powder, baking soda and salt. Cream together the butter and sugar on medium speed for 3-5 …

Rating: 5/5(1)

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LowFat Coconut Triple Layer Cake Recipe Food.com

WEBJun 13, 2010 · Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and …

1. Preheat oven to 350°.
2. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
3. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
4. Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

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Fluffy & Moist Coconut Cake Sally's Baking Addiction

WEBApr 5, 2019 · Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13-Inch Sheet Cake: Simply pour …

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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