A traditional yellow cake laced with coconut, then sprinkled with coconut for a fanciful party cake. It’s fun, festive and fluffy. Once you’ve tried cake made with yogurt, there is no alternative, it adds incredible moistness.
A traditional yellow cake laced with coconut, then sprinkled with coconut for a fanciful party cake. It's fun, festive and fluffy. Once you've tried cake made with yogurt, there is no alternative, it adds incredible moistness.
Ready In: 1 hr
Level: Easy
Prep: 20 mins
Cook: 40 mins
Yields: 12 Servings
- 2 1/2 c all-purpose flour
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 3/4 c unsalted butter (room temperature)
- 1 3/4 c sugar (divided)
- 6 large eggs (room temperature)
- 1 t vanilla extract
- 1 c shredded coconut
- 1 3/4 c Stonyfield Organic Whole Milk French Vanilla Yogurt
- 1/2 t cream of tartar
- butter cream frosting
- 2 c unsweetened coconut (for garnish)
Ingredients
directions
Step 1
Preheat oven to 350°. Grease and flour 2 9-inch cake pans. In large bowl sift together flour, baking powder, baking soda, and salt. In a separate bowl beat butter with electric mixer or hand mixer for 1-2 minutes until soft. Gradually add 1 1/2 cups of sugar. Beat until light and fluffy. Separate eggs and add one egg yolk one at a time to wet ingredients mixing constantly (reserve egg whites in a separate bowl). Add vanilla extract and coconut. With mixer on low, alternate adding the dry ingredients and yogurt to batter.
Step 2
Beat the egg whites until foamy. Add cream of tartar to egg whites and continue beating until stiff peaks form. Gradually add remaining 1/4 cup of sugar. With a spatula fold egg whites into batter.
Step 3
Divide batter evenly between cake pans. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting. Frost with your favorite butter cream frosting and garnish with 2 cups of unsweetened coconut.
