|My Petite Coconut Layer Cake|
Today, I wanted to share my delicious recipe for my Petite Coconut Layer Cake. I love so many things about this particular recipe that is overwhelming with its decadent coconut. Where do I start? It’s simple, incredibly moist, and quick to make for one. The fact that you can use oil and save yourself the hassle of creaming is another reason. What else that is so incredible about this recipe is that its uses only one cup of sugar!
Yet, the fact this makes a smaller cake because there’s less batter to build up each layer’s height like a typical layer cake, excites me as well when it comes to controlling one’s urge to overindulge when near this tasty temptation. Shorter layers also means it does cool quicker than normal layers, which makes for speeding up frosting time.
You can also use margarine, butter, or shortening in place of the oil. My Petite Coconut Layer Cake will require slightly more work creaming, but the texture of the crumb will be finer than with oil. I usually stick with the lazy’s girl way with oil because it doesn’t improve the flavor–-only the appearance.
Frost with your favorite icing and you can have this cake ready before you know it. I do hope you try it because if you are a fan of the coconut, then this is the perfect recipe for you.
My Petite Coconut Layer Cake
1-1/2 cups of flour
2 teaspoons of baking powder
½ teaspoon of salt
½ cup of canola or corn oil
1 cup of sugar
2/3 cup of milk
2 teaspoons of vanilla
2/3 cup of coconut
Sift all the dry ingredients together in your mixing bowl.
Add the wet ingredients next and beat with an electric mixer to combine. You can also use a whisk.
Stir in the coconut last to mix through.
Pour into two greased and floured eight-inch layer pans.
Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.
Test with a toothpick, slender knife, or cake tester to see if anything sticks telling if it is done.
Cool and then frost.