ULTRA MOIST Coconut Cake

By Dimitra's Dishes · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease the bottom and sides of a 9-inch springform pan.
3. Whisk together all the cake dry ingredients except the coconut in a bowl.
4. Combine the sugar, water and lemon juice in a saucepan and bring to a boil, then take off the heat, stir in the vanilla and set aside to cool.
5. In a stand mixer with the whisk attachment, beat the butter, sugar, vanilla and almond extract until fluffy.
6. Add the eggs one at a time, beating on high speed until fluffy.
7. Beat in the milk on low speed until incorporated; the mixture will curdle, which is fine.
8. Add the dry ingredients in 2-3 batches, mixing until just incorporated.
9. Beat in the shredded coconut until incorporated, then finish mixing by hand with a spatula.
10. Pour the batter into the prepared pan, set a half sheet baking pan underneath, and bake on the center rack for 45-55 minutes, until a toothpick inserted in the center comes out clean or with some crumbs.
11. Let the cake rest at room temperature for 10 minutes. Place a large piece of foil under the pan and up its sides.
12. Pour the syrup over the cake in stages, adding more as it soaks in, until all of it is absorbed (1-2 hours at room temperature). Refrigerating overnight tastes even better.
13. Remove the cake from the pan, top with more shredded coconut and serve.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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