HOW TO MAKE COCONUT CAKE
Let me introduce you to my perfect fluffy coconut cake. From 2016 till now we tried many many recipes but we did get a few bad comments about it being dense.
So I and my team decided to rework the recipe and create something with a little more of a moist, downy-soft texture.
For success, follow this recipe carefully
4 large eggs.
2 cups sugar.
2 cups melted butter.
1/2 cup lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
2 cans crushed pineapple
and of course 3 cups cake flour
Cream Cheese Frosting:
1 (6-ounce) package frozen flaked coconut, thawed
GARNISH: fresh mint sprig
Use all room temperature ingredients except butter cause we need to melt it.
In a medium bowl, we mix eggs, sugar, melted butter, and lemon juice.
Then we need to filter the flour with a sieve and add it slowly with an electric mixer, beat at low speed adding vanilla and lemon extract.
Bake at 350° for 25 to 30 minutes
Remove from pans immediately; cool on wire racks.
Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of the cake.
Spread Cream Cheese Frosting on sides of the cake
Sprinkle with coconut and put a fresh mint sprig
YOU NEED TO TRY THIS INCREDIBLE CAKE. It’s WORTH IT.