Ingredients: |
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan 2 3/4 cups cake flour, plus more for flouring the pan 4 large eggs 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 2/3 cups granulated sugar 1/2 cup coconut oil 1 cup sweetened cream of coconut 1 tablespoon vanilla extract 1 cup buttermilk
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Directions: |
Directions:For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
Let cool for about 5 minutes, then invert onto a cooling rack to cool completely. |