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Double Coconut Cake:


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Double Coconut Cake:

BGV91 | | Apr 4, 2011 08:30 AM

So I am now working on baking another cake for a close friend of mine, as he is moving this summer and I wanted to give him his birthday cake a bit early. I'm also making these cakes in order to gain a little cake baking experience. My main goal is to learn how to bake a vegan wedding cake for my wedding, so I wanted to experiment with this recipe.

Here it is:
1 TBSP reserved cake flour for pan dusting
2 1/4 c. Sifted cake flour
1/2 tsp salt
1 2/3 c. sugar
2/3 c. butter softened
2 large eggs
1(14 oz. can coconut milk)
1/2 tsp vanilla extract
1/2 c. flaked coconut

Coat pan w/ cooking spray and coat w/ reserved flour. Combine 2 1/4 c. flour, baking powder, and salt while whisking. Place sugar and butter in a large bowl, and beat at medium speed until blended. Add eggs, and beat well. Add the flour mixture, both beginning and ending with the mixture. Add vanilla and coconut extracts.

I have a couple questions:
First off, some of these additions are suggestions from reviewers for example, the addition of coconut flakes to the batter. I was wondering at what point I should add the coconut flakes into the cake?

I was also wondering what the role of the eggs are in this particular recipe, is it a leavening agent or a moisture and binding agent as I am trying to think of a substitution for the eggs. If you have any suggestions that would be great.
Finally, are there any suggestions you would have to add a greater coconut flavor or would this cake be fine as is?

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