This Cake has a nice chocolaty flavor-enhanced by the coconut flavor. This is one of my favorites and I enjoy it any time of the year.
2 3/4 Cup of cake flour
3/4 Cup Dutch-Process Cocoa Powder
2 Cups Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1 Cup Unsalted Butter (2 Sticks)
1 Cup Whole Milk
4 large Eggs
2 Egg Whites
2 tsp Vanilla Extract
1 tsp almond extract
1/2 cup coconut
Putting the Ingredients Together
When making any cake it is very important to put the ingredients together properly and all your ingredients are room temperature, or you could end up with a cake that doesn’t mix well.
Measure out all your ingredients and Preheat your oven to 350°
When measuring out the flour I like to use a tablespoon to move the flour from the bag to the measuring cup then leveling it off with an offset spatula or knife. I do the same thing with the cocoa powder.
Mixing the dry ingredients
Sift the flour and cocoa powder together. I always sift the flour twice; I think it makes a better texture. On the second sift I add the baking powder and salt and sift it into my mixing bowl. Add sugar to the flour mixture and set aside.
Mixing the wet ingredients.
Make sure all your wet ingredients are at room temperature. Mix together in a separate bowl the milk, eggs, vanilla extract, and almond extract.
Mixing it all together.
Add butter to the flour mixture. I like to cut the butter into small patties so that it mixes into the flour mixture faster and clumps less.
After butter and flour are thoroughly mixed together Add the milk-egg mixture 1/3 at a time.
First Third of the milk-egg mix
Let the first third mix for 2 minutes taking a spatula and scraping down the sides and bottom halfway through. Start off slow so you don’t splash the milk-egg mix out the mixer.
Second Third of milk-egg mix
Mix once again for 2 minutes and scrape with your spatula halfway through. The mix will be lighter and much easier to scrape the sides.
The last third of the milk-egg mix
The last 2 minutes stopping one last time to scrape the sides of the bowl. Then I add the coconut to the batter and mix with a spatula until combined.
Filling with cupcake liners
This is where the ice cream scoop comes in handy.
Filling with the ice cream scoop
Using the ice cream scoop fill one cupcake liner. If you do not have an ice cream scoop you can use a 1/3 cup measuring cup and a rubber spatula. Fill the liners 2/3 full. The ice cream scoop should be just right.
Your Oven should be 350° by now If your oven is to hot the cupcake will get dry or burn if it’s not hot enough then the cupcake will take longer to bake or may not be cooked all the way.
Place on center rack
Baking for 15 minutes. If cupcakes are done the cupcake should bounce back when you lightly push on top or you can insert a toothpick into one and if it comes out clean, they’re done.
Place the cupcake on a cooling rack and let cool. I always take them out about a min after they come out of the oven. Then I let them cool the rest of the way while I make the icing.
2 sticks unsalted butter
2lb powdered sugar
In mixing bowl place 2 sticks of softened butter and mix till creamy.
Add one cup of powdered sugar and mix slowly
3tbls of milk mixing on low
Add remaining powdered sugar and continue to mix till combined.
Test the icing for consistency. I put a small amount of icing on a spatula then tap it with one finger and look for a peak to form. If its to thick I add remaining milk. Remember you can always add but you can’t take out.