Coconut Cake With Coconut Syrup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 1/2 lb unsalted butter, at room temperature
• 2 cups sugar
• 3 eggs, at room temperature
• 2 egg yolks, at room temperature
• 3 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup coconut milk, at room temperature
• 2 teaspoons vanilla
• 1 cup shredded coconut
• 1 cup canned unsweetened coconut milk
• 1/2 cup shredded coconut
• 1/2 cup sugar
• your favorite vanilla icing
• sweetened flaked coconut

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 grease and flour 2 9-inch layer pans.
• 3 to make the cake: mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
• 4 add the eggs and the egg yolks, one at a time, beating well after each addition.
• 5 combine the flour, baking powder and salt in a separate bowl.
• 6 add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• 7 add 1/2 of the coconut milk, beat well.
• 8 add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
• 9 add the remaining 1/2 cup of coconut milk and the vanilla.
• 10 beat well.
• 11 add the final 1/3 of the flour mixture and beat well.
• 12 add the shredded coconut and mix to combine.
• 13 scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
• 14 bake until lightly golden and springy on top, about 35 minutes.
• 15 to make the syrup: place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
• 16 lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
• 17 cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
• 18 prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
• 19 while the cakes are cooling, make (or open) your icing.
• 20 spread the frosting on each layer.
• 21 re-assemble the cake and frost the outside.
• 22 sprinkle all over with the shredded coconut you saved for the garnish.