Single Layer Coconut Cake (Print Version)

# Ingredients:

→ Coconut Cake

01 - ⅓ cup shredded sweetened coconut flakes, toasted
02 - 1 cup cake flour
03 - ½ teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ⅛ teaspoon salt
06 - ¼ cup unsalted butter, room temperature
07 - 2 tablespoon coconut oil
08 - ⅓ cup granulated sugar
09 - 1 large egg yolk, room temperature
10 - 1 teaspoon coconut extract
11 - ½ teaspoon vanilla extract
12 - ⅓ cup unsweetened coconut milk, room temperature
13 - 1 large egg white, room temperature
14 - ⅛ teaspoon cream of tartar

→ Coconut Buttercream Frosting

15 - ½ cup unsalted butter, room temperature
16 - 2⅓ cups sifted powdered sugar
17 - ½ teaspoon coconut extract
18 - 2 tablespoon unsweetened coconut milk
19 - ½ cup shredded sweetened coconut flakes

# Instructions:

01 - Preheat oven to 350°F (175°C). Generously coat a 6-inch round cake pan with flour-based baking spray. Set aside.
02 - In a small skillet over medium heat, toast the sweetened coconut flakes, stirring continuously until they turn light golden brown. Watch carefully to prevent burning. Remove from heat and allow to cool completely.
03 - In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
04 - Using a hand mixer or stand mixer with whisk attachment, beat the egg white and cream of tartar at high speed until stiff peaks form, approximately 2-3 minutes.
05 - In a separate bowl, using a hand mixer or stand mixer with paddle attachment, beat the unsalted butter, coconut oil, and granulated sugar on medium speed until well blended and creamy.
06 - Add the egg yolk, coconut extract, vanilla extract, and unsweetened coconut milk to the butter mixture. Mix until well incorporated.
07 - Add the dry ingredient mixture to the wet ingredients and mix until just combined. Gently fold in the beaten egg whites followed by the toasted coconut flakes.
08 - Pour the batter into the prepared cake pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
09 - Remove from oven and allow to cool completely on a wire cooling rack before frosting.
10 - Using a hand mixer or stand mixer with paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy.
11 - Reduce mixer speed to low and gradually add the sifted powdered sugar until incorporated.
12 - Add the coconut extract and unsweetened coconut milk, continuing to mix until smooth and well blended. Scrape down the sides of the bowl as needed. Finally, beat in or stir in the shredded coconut flakes.

# Notes:

01 - This cake has a delicate crumb and pronounced coconut flavor from multiple sources: coconut milk, extract, oil, and toasted flakes.
02 - For best results, ensure all refrigerated ingredients are at room temperature before beginning.

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