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Coconut Cake

Coconut Cake

This delicious coconut cake recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

http://www.marthastewart.com/257666/coconut-cake
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  • Yield Makes two 10-inch round cakes

Ingredients

    • Nonstick cooking spray with flour
    • 1 pound unsalted butter, preferably European-style
    • 3 cups sugar
    • 6 large eggs
    • 4 1/2 cups all-purpose flour
    • 1 1/2 tablespoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups heavy cream
    • 1 1/2 tablespoons pure vanilla extract
    • 1 teaspoon coconut extract

Directions

  1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
  3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
  4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

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