What you will need:
Egg Whites- for today’s white cake you won’t be using the egg yolks. No worries though, save them and make a batch of homemade lemon curd. FYI- my Lemon Coconut Cake recipe is the perfect solution for using that creamy curd.
Buttermilk- I originally was making this recipe with whole milk, because I never have buttermilk on hand. But now that I can make my own buttermilk substitute, I always use buttermilk in my white cake recipe!
Want more coconut flavor? Swap out the buttermilk for cream of coconut (such as Coco Lopez). This is NOT coconut milk. Coconut milk brands vary in fat content and were not giving consistent results. The Cream of Coconut works perfect. Worried? Use buttermilk!
Extracts- I use a combination of vanilla extract and almond extract. If you’re able to find coconut extract, use that in place of the almond!
Cake Flour- don’t even try to use all-purpose flour here. You’ll get an entirely different texture of cake. Use my tips on how to measure flour for best results!
For cake:
6 eggs
1 1/2 cups coconut milk (good quality, not “light”)
7 tablespoons sweetened shredded coconut (cooking type)
1 cup of sugar
1/8 tsp salt
1 cup butter (or coconut oil, melted)
2 cups all-purpose flour
4 tbsp.yeast
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