Coconut Layered Cake
With Mazola® Vegetable Oil
SERVING SIZE
6 to 8 Servings
TOTAL TIME
1 Hour 20 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 can coconut milk (14 oz)
- ¾ Mazola Vegetable oil
- 2 egg whites
- 1 tsp vanilla extract (use coconut extract for more coconut flavour)
- Optional: food colouring
For the marshmallow frosting and decoration:
- 1 cup butter room temperature
- 14 oz Marshmallow Fluff
- 2 cup powdered sugar
- 2 tsp vanilla extract
- ½ cup toasted coconut flakes
- ½ cup mini chocolate coated candy eggs
Instructions:
- Preheat the oven to 325°F. Lightly spray three 6-inch diameter cake pans with non-stick spray and line them with parchment circles.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together.
- In another bowl, mix coconut milk, oil, egg whites, and vanilla extract until combined.
- Combine coconut milk mixture with flour mixture, whisk until smooth.
- Divide batter equally among the 3 pans. Add food colouring if desired. Bake until a toothpick comes out clean (approx. 35 to 45 minutes).
- Cool completely. Assemble layers with marshmallow frosting. Decorate with toasted coconut and mini eggs.
