Coconut and Cardamom Cake

Name: Coconut and Cardamom Cake
Cook time: 75 min
Yield: 8 servings
Ingredients: 0 unsalted butter for greasing; 0 parchment paper round; 1.33 cups all-purpose flour; 1.25 tsp baking powder; 0.5 tsp kosher salt Diamond Crystal or Morton; 0.5 tsp ground cardamom; 1 cup granulated sugar; 0.5 cup unsalted butter 1 stick, room temperature; 2 large eggs; 2 Tbsp vegetable oil; 1 tsp vanilla extract; 0.5 tsp coconut extract; 0.5 cup whole milk; 1 cup sweetened shredded coconut; 0.5 cup unsalted butter 1 stick, room temperature; 2 cups powdered sugar; 0.75 tsp kosher salt Diamond Crystal or Morton; 0.5 tsp coconut extract; 0.25 cup heavy cream or more

Aromatic and flavorful, this tender butter cake features both coconut and cardamom for a floral, tropical take on classic yellow cake.

Original recipe source

Cook time: 75 minutes

Servings: 8

Ingredients

0 unsalted butter for greasing
0 parchment paper round
1.33 cups all-purpose flour
1.25 tsp baking powder
0.5 tsp kosher salt Diamond Crystal or Morton
0.5 tsp ground cardamom
1 cup granulated sugar
0.5 cup unsalted butter 1 stick, room temperature
2 large eggs
2 Tbsp vegetable oil
1 tsp vanilla extract
0.5 tsp coconut extract
0.5 cup whole milk
1 cup sweetened shredded coconut
0.5 cup unsalted butter 1 stick, room temperature
2 cups powdered sugar
0.75 tsp kosher salt Diamond Crystal or Morton
0.5 tsp coconut extract
0.25 cup heavy cream or more

Instructions

Place a rack in the middle of the oven and preheat to 325°F. Grease an 8-inch diameter cake pan with unsalted butter and line with a parchment paper round.
Whisk together all-purpose flour, baking powder, kosher salt, and ground cardamom in a medium bowl.
Beat granulated sugar and butter in a stand mixer on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, then vegetable oil, vanilla extract, and coconut extract.
Reduce mixer speed to low, gradually pour in whole milk, then add the dry ingredients and gently fold them in using a spatula until no dry spots remain in the batter.
Scrape batter into prepared cake pan and smooth the surface. Bake until a tester inserted in the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and cool for 1-2 hours.
While cake cools, toast sweetened shredded coconut in a dry skillet over medium heat until golden brown, about 5-7 minutes, stirring often.
Beat butter with a mixer on medium speed until light and fluffy. Gradually add powdered sugar, then add kosher salt and coconut extract, mixing until incorporated. Beat in heavy cream until smooth. If too thick, add more cream 1 Tbsp at a time.
Invert cooled cake onto a platter, remove parchment paper, then spread frosting evenly over top and sides of cake. Press toasted coconut onto top and sides to adhere.