Ariel Winter

Inspired by MK’s Moist Coconut Cake Recipe :) I have only made a few cakes in my life so I am learning just like y’all!

Cake—
2 1/4c flour
1/4c cornstarch/corn flour
1 tbsp baking powder
1/2tsp salt (if using salted butter, do 1/4tsp salt)
1/2c unsalted butter
3tbsp vegetable oil
1 2/3c white sugar
3 eggs
1.5tsp vanilla extract
1 tsp coconut extract
1/2 tsp almond extract (unnecessary but I like it!)
1 1/4c canned coconut milk
1 cup shredded coconut

Preheat oven to 325 and grease the bottom and sides of two 8in cake pans. Line the pans with parchment paper as well. (Don’t make my parchment paper mistake lol. Just line the BOTTOM of the pan with it!!!)

In a separate bowl, mix flour, cornstarch, baking powder and salt. Whisk until well combined.

In a large bowl or stand mixer, add in your butter, veggie oil and sugar. Cream for at least 2 minutes, until lighter in color.

Add in eggs one by one, mixing between each egg.

Add in vanilla, coconut extract, almond extract & a half cup of the coconut milk. Mix until well combined. After this you will no longer be using your stand mixer!

Add in half of your wet ingredients to your dry mixture and fold in until just combined. Add in the remaining 3/4 cup coconut milk and fold in until just combined. Next add in the rest of the dry ingredients & fold in. Be careful to not over mix!

Fold in the shredded coconut and then distribute the batter evenly into two 8in cake tins. Bake for 35 minutes or until the toothpick comes out clean. After baked, let the layers cool in the tins for about 15-20 mins and then take them out and allow to cool completely before frosting.

CONTINUED IN COMMENTS🥥

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