SUPER MOIST COCONUT CAKE RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan.
• Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes.
• Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets.
• Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer.
• Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes.
• Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.

Steps:

• Prepare the frosting first.
• Place the thawed coconut in a large mixing bowl.
• Add the sour cream.
• Add the sugar.
• Mix everything together until fully combined.
• Cover the bowl. Refrigerate overnight.
• Next day: Prepare cake layers according to package directions.
• Let cake layers completely cool before assembling the cake.
• When ready, remove frosting from refrigerator and stir well once again.
• Assemble your cake, adding frosting between layers and on top, but not on sides.
• Place assembled cake in a covered cake plate that is air tight.
• Refrigerate the cake for four days before serving.
• Enjoy!