Ready in 1 hour
Moist tropical flavored cake with a pineapple curd filling.
"This is a wonderful cake. I followed the directions and while my cake may not have been as beautiful as the photo, it did turn out very pretty and fabulously delicious!"- VikkiRay
407 people want to try | 749 have favorited
Top-ranked recipe named "White Velvet Coconut Butter Cake"
Preheat oven to 350F.
Spread coconut shavings onto a sheet pan and toast shavings in oven. Occasionally toss the flakes in the pan so there's even browning. Once toasted remove from oven and cool. Take a small batch of coconut and chop in a food processor. (*You can toast as much coconut as you like and save the extra as a crumb coating for your cake.)
Prepare two 9" round cake pans with pan spray and parchment paper. Remember to spray the bottom, sides and parchment.
In a medium measuring cup combine 1/4 cup of milk, egg whites and vanilla.
Sift dry ingredients into mixing bowl and mix on low speed for 30 sec to combine. Add butter and remaining 1/4 milk and 1/2 cup coconut milk to mixing bowl. Mix on low until dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 min to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating the batter for 20sec after each addition to incorporate the ingredients. Scrape down the sides in the process.
Portion the batter into the prepared cake pans and smooth surface with a spatula. Pans should be no more than half full. Bake 25-35 min or until cake is done.
Let cakes cool in pans on a rack for 10min. Loosen the sides with a small metal spatula and invert cakes onto greased wire racks. To prevent splitting, re-invert the cakes so the tops are up and cool completely before assembling.
Whisk together lemon juice, pineapple juice, egg and sugar in a metal bowl. Gently heat mixture over a simmering water bath and constantly stir. (*Make sure to keep stirring or you'll have some sweet tangy scrambled eggs.) The mixture will start to thicken and reach a creamy state between 7-10min. Remove bowl from the heat and set aside. Add butter and stir to combine. Curd will continue to thicken as it cools. Once room temperature, chill in the refrigerator.
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darcel9303 4 weeks agoI'm going to attempt this cake tomorrow and there are a few holes in the prep info.I am assuming the lemon curd goes in between the layers.I am using whipped cream frosting with toasted cocont patted into the side.Fingers crossed!
Alexandria21 3 months agoCan anyone tell me what sort of icing works well on this type of cake?
lucyblakeley 1 year agoWant to try out this recipe but confused on how much baking powder to use. TB + 1 tsp?? What does the TB stand for? Would appreciate any feedback, thanks
chefhoward76 2 years agoThis is simply one of the BEST cakes that I've ever had! Thanks for the great recipe!
foolishbaker 2 years agoIt took a bit of work but it was sooo worth it. The cake was quite impressive and totally delicious; my guests loved it.
Deya 2 years agoThis was really great ItS a must have... Everything was to die for
VikkiRay 3 years agoThis is a wonderful cake. I followed the directions and while my cake may not have been as beautiful as the photo, it did turn out very pretty and fabulously delicious!
bemas 4 years agoEasy and fantastic!
spices 4 years agoGreat flavors everyone loved this fantastic cake
tammyhovey 4 years agoMeasure out all ingredients ahead of time and make sure you oven is preheated for at least 20min before baking. [I posted this recipe.]