Childhood memory dish with handmade sauerkraut from the family. My fave without a doubt. It is very delicious with cheese on top.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 3 9-inch cake layers |
Ingredients
- 3 cups sifted cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter at room temperature
- 2 cups white sugar
- 4 eggs
- 1 cup coconut milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
- Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 21 g |
| Sodium | 501 mg |
| Sugars | 50 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This cake did not live up to the reviews. I consider myself an experienced baker. This cake is very dry and lacks flavor. It was a waste of time and ingred. It am glad I made it the day before Easter so I had time to make a new dessert. I don’t normally cut something before guests arrive but I did not have a good feeling about this cake, so glad I did. I frosted it, cut a piece and decided I couldn’t serve it. Wish I would have tasted before I frosted it. I can see why only 13 people reviewed……wish I would have kept looking.
I should have read the reviews more throughly before making this cake! I did not cream the sugar with the butter on my first try, and it is not written in the recipe to do so. Began again and creamed the sugar with butter and followed the recipe exactly as written. My cake was very dense and not the moist and fluffy texture I was hoping for.
Really great recipe. I creamed the sugar and butter and added 1 cup coconut. It was moist and not too sweet. Kept well also.
This cake turned out great without substitutions. I was planning to put coconut in the batter as some reviewers did, but I forgot. Glad I did. I used Buttercream Coconut Frosting from this site (double batch) to frost this triple layer cake, and it had lots of coconut flavor. I also made a pineapple jam that I put between one layer, which was a delicious complementary taste. Will definitely make this again.
This cake is wonderful. The only change I made was to replace the almond flavor and the vanilla with coconut flavoring.
I made this cake for an office lunch. It was very moist and flavorful!
The cake came out beautiful and was delicious. My Sis asked for the recipe. Had to substitute Organic Coconut Milk for Heavy Cream, as that’s what I had. Recipe is a keeper. I, as mentioned by a previous reviewer, used the Coconut Cream Cheese Frosting from this website. Worked up great. Please correct the recipe instuctions to blend the sugar and butter. This error could have caused a disaster.
The cake itself was not fluffy and a bit dry.
This was a very simple yet delicious Coconut Cake compared to other reviews on Allrecipes & YouTube! The cake itself was light, fluffy & moist which really surprised me since it is baked in 375 degree oven. Hate to rate when I’ve made a couple changes to the recipe but I’m convinced the cake would of turned out great w/o the changes. 1) Like other reviewers I added 1 cup of sweetened shredded coconut to the batter. When I first looked at this recipe & before I read tge reviews I knew off hand that this addition was a must. 2) I decrease Almond extract to 1/4 tsp (this was a preference because Almond extract has extremely strong flavor IMO.) 3) I used Real Buttermilk in place of Coconut milk. A lot of recipes I viewed prior called for Real Buttermilk so I knew it was acceptable. Overall, I’m extremely pleased with the texture & taste of this cake. The simplicity of such a delicious cake alone is enough to make it a keeper!!
Hello from Russia!This cake disappeared immidiately right after being cooked with the help of my whole family of four! Fabulous!
Ingredients does list the sugar however Directions does not say to beat SUGAR with butter until fluffy. I almost missed adding it to the batter. Other than that, this was a very easy cake to put together. I opted to bake in a 9X13 baking pan @ 350*. I added 1 teaspoon of coconut extract to the batter as well as the vanilla & almond extract called for in recipe. I frosted with cream cheese frosting that I added some coconut extract, shredded coconut and a little of the leftover coconut milk. Yum!!!!! Just don’t forget to add the sugar.
This cake is wonderful. I’m surprised it doesn’t have more reviews. Very easy to make and turns out very moist and delicious. I used 2 tsp. of vanilla, no almond extract, and added a cup of sweetened coconut flakes to the batter. Also, I used three 8″ pans which made a taller cake. Frosted it with the buttercream frosting from this site and sprinkled more coconut on top. It looked magnificent, very impressive. No one would ever guess how easy it was to make. I’ll definitely be making this again.
Pretty sure the author meant to beat the sugar with the butter until fluffy…
The cake is delicious! I added 1 cup of fresh grated coconut to the prepared batter. The cake was even better the second day. I used the Coconut Cream Cheese Frosting from this website. The frosting was loose and made a mess out of the cake…but it was tasty!
I love anything with coconut so this recipe was perfect! The cake turned out moist, fluffy and flavourful. The only thing I would change would be to add grated coconut in the cake. I followed the recipe except I had to substitute margarine for the butter because I didn’t have any. I didn’t add filling and iced it with white icing. Delicious!