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.

Coconut Cake

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By Stonyfield

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

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Ingredients

2 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter (room temperature)
1 3/4 c sugar (divided)
6 large eggs (room temperature)
1 tsp vanilla extract
1 c shredded coconut
1 3/4 c Stonyfield Organic Whole Milk Smooth & Creamy Vanilla Yogurt
1/2 tsp cream of tartar
butter cream frosting
2 c unsweetened coconut (for garnish)

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.