Ingredients
The following ingredients have 4 Servings
- 1 cup unsalted butter at room temperature
- 1-1/2 cups Dixie Crystals granulated sugar
- 4 large eggs (separated)
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1/2 teaspoon almond extract
- 10 ounces unsweetened coconut milk
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 6 cups sifted Dixie Crystals powdered sugar
- 7 tablespoons unsweetened coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon clear vanilla extract
- 7 ounces sweetened flaked coconut
Instruction
- Preheat oven to 350 F.
- Spray a 13x9-inch baking dish with Baker's Release spray (or grease and flour).
- In the mixing bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until smooth.
- Add 4 egg yolks plus the extracts and 10 ounces of coconut milk and mix briefly.
- In a separate bowl, stir together cake flour, baking powder, baking soda and salt.
- With mixer running, add flour mixture gradually.
- In a separate mixing bowl on the electric mixer fitted with a wire whip, beat egg whites at high speed until stiff.
- Fold egg whites gently into cake batter.
- Using spatula place cake batter into prepared cake pan.
- Bake the cake in the preheated oven for 40-45 minutes or until a toothpick can be inserted and removed without wet batter (moist crumbs are fine).
- Allow cake to cool completely in the pan.
