Instructions
- PREHEAT oven to 350F. Spray 2 8-in. round cake pans with oil and line bottoms with parchment.
- CAKE: Stir flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium, until light and fluffy, 3 min. Beat in oil and coconut extract. Beat in yolks and eggs 1 at a time, scraping sides of the bowl after each addition.
- ADD coconut milk and beat on low speed until just combined. (Don’t worry if batter looks scrambled; it will come together with flour.) Use a wooden spoon or spatula to gradually stir in flour mixture until just combined.
- DIVIDE batter between prepared pans and tap on counter to eliminate air bubbles. Bake until golden and a cake tester inserted in centre of cake comes out clean, 35 to 40 min. Cool in pans on a rack for 10 min, then run a paring knife around edge of pans and invert onto rack. Remove parchment and cool completely, about 40 min.
- FROSTING: Beat butter in a large bowl with an electric mixer on medium, until creamy, 2 min. Add coconut extract and 1 cup of the icing sugar and beat 1 min. Reduce speed and beat in remaining sugar in 3 parts, alternating with coconut milk in 2 parts. Beat on medium-high, scraping down sides of bowl as needed until fluffy, about 2 min.
- ASSEMBLE cake on a cake stand. Place 1 cake layer, slipping 3 or 4 short strips of parchment paper under edges of cake to protect the stand. Spread 1 cup frosting evenly over first layer. Place second cake layer over frosting. Spread a thin layer of frosting on sides and top of cake. Spread remaining frosting on top and around the cake. Gently press flaked coconut on top and sides. Remove parchment strips.
- Kitchen Tip: We like Bob’s Red Mill unsweetened flaked coconut; it’s a thinner coconut chip but heavy on coconut flavour. Bulk Barn’s variety is another good option.
- Kitchen Tip: To avoid a mess while adding flaked coconut, place frosted cake and cake stand on a baking sheet. Pick up fallen coconut from baking sheet and press to adhere.
- Kitchen Tip: Cooling cakes top-side down on the rack will flatten the tops if there is doming.
- Make-Ahead Tip: This cake can be baked and frosted a day ahead. Refrigerate overnight. Let stand at room temperature 2 hours before serving.
- Variations: Classic Yellow Cake: Replace coconut extract with 2 1/2 tsp vanilla, and replace coconut milk with 3.25% milk.
