by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30minutes Cook Time:23minutes Total Time: 53minutes Calories: 385kcal Author: Anne Carter
– Mixing Bowls – Whisk – Measuring Cups – Cake Pans – Cooling Rack – Spatula – Knife – Grater
– 1 1/2 cups granulated sugar – 1 cup unsalted butter – 4 large egg whites – 2 whole eggs – 1 cup canned coconut milk the cream and the liquid mixed together – 1 tablespoon coconut emulsion – 1 teaspoon vanilla extract
– Preheat oven to 325°F. Prep three 8-inch round cake pans with nonstick spray and parchment paper lining. – Beat butter and sugar in a stand mixer for 2 minutes until fluffy. – Gradually add egg whites and whole eggs, mixing for 2 more minutes.
– Add coconut emulsion and vanilla extract. – Whisk cake flour, baking powder, and salt in a separate bowl. – Alternately add flour mixture and coconut milk to the mixer, starting and ending with flour mixture.
– Divide batter into prepared pans. – Bake for 23-25 minutes until golden brown. – Cool in pans for 10 minutes, then transfer to cooling racks.