Dorothy'S Coconut Cake Recipe (From Alex Hitz)

Name: Dorothy'S Coconut Cake Recipe (From Alex Hitz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yield: One 9-inch round cake, approximately 16 servings; For the Cake:; 6 tablespoons cold salted butter, plus more for pans; 21/4 cups sugar; 11/2 tablespoons vanilla extract; 8 tablespoons (1 stick) salted butter, melted; 5 egg yolks; 3 whole eggs; 21/2 cups cake flour, plus more for pans; 1 tablespoon salt; 1 tablespoon baking powder; 1/2 cup buttermilk; 3/4 cup heavy cream; For the Glaze:; 1/2 cup coconut milk; 2 tablespoons powdered sugar

Servings: persons

Yield: One 9-inch round cake, approximately 16 servings
For the Cake:
6 tablespoons cold salted butter, plus more for pans
21/4 cups sugar
11/2 tablespoons vanilla extract
8 tablespoons (1 stick) salted butter, melted
5 egg yolks
3 whole eggs
21/2 cups cake flour, plus more for pans
1 tablespoon salt
1 tablespoon baking powder
1/2 cup buttermilk
3/4 cup heavy cream
For the Glaze:
1/2 cup coconut milk
2 tablespoons powdered sugar

1
for cake:
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1. Preheat the oven to 325u00b0F. Butter and flour three 9-inch round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.
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2. On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment, until it is very light, about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.
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3. Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs, and then turn off the mixer.
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4. In a large bowl, sift together the flour, salt, and baking powder.
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5. In another bowl, mix together the buttermilk and cream.
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6. With the mixer on the lowest speed, add half the flour mixture, and then half the buttermilk mixture. Add the remainder of the flour and buttermilk mixtures, scraping down the sides of the bowl as necessary. Do not overmix or the cake will be tough.
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7. Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.
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8. Cool the cakes for 10 minutes, then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. (Note: These cakes may be frozen for up to 3 months.)
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9. When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.
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10. To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing.
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11. Make sure all the layers are completely cool before icing.

3268

kcal

Calories

103

Fat

520

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Yield: One 9-inch round cake, approximately 16 servings, For the Cake:, 6 tablespoons cold salted butter, plus more for pans, 21/4 cups sugar, and more.

Yes, Dorothy'S Coconut Cake Recipe (From Alex Hitz) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!