Coconut Cake

 

Coconut Cake

1/2 cup Butter,softened 

1/2 cup Oil

1 1/2 cups Sugar

6 large Egg Whites, room temperature 

2 tsp Coconut Extract 

1 tin (400 ml) Coconut Milk

1/4 cup Sour Cream

3 1/2 cup Cake Flour

4 tsp Baking Powder 

1/2 tsp Salt

In a large bowl, cream the butter, oil and sugar together until smooth.

Beat in egg whites for at least 2 minutes or until fluffy. 

Beat in the coconut extract,  coconut milk and sour cream until just combined.

In a separate bowl, combine the cake flour with the salt and baking powder; slowly add into the batter until just combined.

Pour the batter into a greased 9×13 pan.

Bake @ 350°f for 35 minutes or until toothpick inserted in the middle comes clean.

Alternatively, if you want to layer your cake, you can pour it into two 9×13 pans or three 8" round pans and bake for about 20 minutes. 

This recipe also works great for cupcakes with a baking time of about 18 minutes.