This cake is a delightful addition to your cake lineup. No one should be without an amazing coconut cake in their recipe box.
NOTES:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
CAKE TIPS:
1. To bring eggs to room temperature quickly, set them in a glass of very warm water.
2. Melted butter should be warm not hot when adding to a recipe.
3. I like to sift the Bakery Mix when making cakes.
4. Metal pans brown and crisp more than glass pans.
5. Glass pans take longer to come to temperature.
6. Ovens vary, so bake times may need to be adjusted.
7. Use room temperature ingredients for this recipe.
8.The more yellow your egg yolks are the more color the cake will have, so use free range eggs!
Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake
DRY INGREDIENTS:
2 1/2 C MULTI-USE BAKERY MIX (312g)
1 1/4 C S'WEEET! Baking (175g) *see above for substitutions
4 t Baking Powder
WET INGREDIENTS
6 Lg Egg Whites (180g)
1/2 Can Coconut Milk (200g)
1/4 C Melted Coconut Oil (60g)
2 t Coconut Extract (10g)
DIRECTIONS:
1. Pre-heat your oven to 350°F and line your cake or muffin pans.
2. Sift the Bakery Mix into a bowl and whisk in the sweetener and baking powder. Set aside.
3. In a large bowl, combine the egg whites, milk, melted oil, and extract.
4. Whisk the dry mixture in with the liquids until well combined.
5. Let the batter rest a few minutes, then whisk again.
6. Pour batter into pans and bake as directed.
7. Cake is done when a toothpick inserted in the middle comes out mostly clean.
BAKE TIMES:
1 - 8" or 9" cake - 30-34 minutes
2 - 6" cakes - 26-30 minutes
12 cupcakes - 18-22 minutes
Cool and frost with our Vanilla Buttercream Frosting just add some coconut extract instead of vanilla extract to the recipe.