Light Coconut Cake

This cake is good as is without any frosting or you can frost it like I did for my son’s birthday cake (pictured).

Light & Fluffy Coconut Cake (makes 1x 9-inch pan)

• 1 cup sugar
• 1 ½ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup vegetable oil (I use canola)
• 3 eggs
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup skim milk
• 3 oz shredded sweet coconut

(this recipe can be easily doubled but use 5 eggs instead of 6)

Beat eggs, sugar and both extracts until fluffy, add oil and mix until incorporated. Beat in dry sifted ingredients alternating with milk. Add coconut. Bake at 350F (180C – Gas 4) for 45 mn, check for doneness, it might require a bit more. I made mine in a dome-shaped pan and it required at least 1 hour baking. You can decorate in 2 ways, either like mine where I mixed shredded coconut to my regular buttercream, then added dry ground coconut on top. If you are not going to use dry ground coconut, I suggest you cover with your regular buttercream, and then sprinkle shredded coconut on top.

Tip: add almond extract to your buttercream!

Enjoy and let me know if you have a question :-)