Servings: 12 slices
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Stand mixer
- Spatula
- Cake mold
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup grated coconut
- 0.25 cups butter softened (for the glaze)
- 1.5 cups powdered sugar
- 1-2 tablespoons milk
- 0.5 teaspoon vanilla extract (for the glaze)
- 0.5 teaspoon coconut extract (for the glaze)
- q.s. grated coconut for decoration
Instructions
- Preheat your oven to 180°C (350°F) and grease and flour a cake mold.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat the softened butter and sugar until light and fluffy, adding eggs one at a time.
- Stir in the sour cream, vanilla extract, and coconut extract, then gradually add the dry ingredients, folding in the grated coconut last.
- Pour the batter into the prepared mold and bake for 1 hour and 15 minutes or until a toothpick comes out clean.
- Let the cake cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
- Beat softened butter for the glaze, gradually adding powdered sugar, alternating with milk, then add vanilla and coconut extracts, spreading it over the cooled cake.
Notes
This cake can be stored in an airtight container at room temperature for up to three days or frozen for up to two months. For a dairy-free option, replace butter with coconut oil and use almond or oat milk.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Calcium: 20mg | Iron: 1mg
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