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Home | Desserts | Paci Restaurant Coconut Cake
Paci Restaurant Coconut Cake
Ease of Cooking: Medium Difficulty
Serving Size: 8-12
Notes:
This recipe is from Gourmet Magazine. Every month they feature restaurant recipes.
Ingredients:
2 C. flour
1 tsp. baking powder
1/2 tsp. salt
2 sticks (1 Cup) unsalted butter
1 1/4 C. sugar
1 tsp. vanilla
3 large eggs at room temperature
1 C. whole milk
1 1/2 C. unsweetened desiccated coconut
Preparation:
Preheat oven to 350 degrees. Grease a 10 by 2 inch round cake pan and line bottom with wax paper or parchment. Grease paper and dust pan with flour, knocking out excess. Sift together flour, baking powder, and salt.
Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla then beat in eggs, 1 at a time (mixture may look curdled). Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1/2 minutes, or until smooth. Fold in coconut.
Spoon batter into cake pan and spread evenly. Bake in the middle of oven until golden brown or until tester comes out clean, 45 to 50 minutes. Cool cake in pan on rack for 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.
Paci's is located in Fairfield, Connecticut. |
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