coconut confetti cake
This coconut confetti cake offers an unparalleled combination of moist, tender crumb, rich coconut flavor, and playful pops of color from the sprinkles. It's a dazzling dessert that's perfect for celebrations, sure to delight anyone who takes a slice.
- Prep Time: 20 mins
- Cook Time: 32 mins
- Total Time: 52 mins
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
1 tbsp Baking powder
½ tsp Salt
1 cup Unsalted butter
4 Large eggs
1 cup Full-fat coconut milk
2 tsp Vanilla extract
½ tsp Almond extract
¾ cup Shredded sweetened coconut
½ cup Rainbow sprinkles
1 ½ cups Unsalted butter (for frosting)
6 cups Powdered sugar
¼ – ½ cup Full-fat coconut milk (for frosting)
1 tsp Vanilla extract (for frosting)
½ cup Toasted shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare cake pans
- Sift together the flour, sugar, baking powder, and salt
- Cream the butter and sugar until light and fluffy
- Beat in egg yolks and extract
- Gradually add the dry ingredients and coconut milk, alternating
- Fold in coconut and sprinkles gently
- Whip egg whites until stiff peaks form and fold them into the batter
- Divide batter into pans and bake for 28-32 minutes
- Cool layers completely before frosting
- Cream butter and gradually add powdered sugar and coconut milk for frosting
- Assemble cake by layering and frosting, then garnishing with toasted coconut
Notes
Use room temperature ingredients for better emulsification.
Do not overmix battery to avoid a tough texture.
Choose jimmie-style sprinkles to prevent color bleeding.
Find it online: https://onthatplate.com/coconut-confetti-cake/