Coconut Oil Cake
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup sweetened coconut flakes
- 2 large eggs, room temperature
- 3/4 cup Wakaya Perfection virgin coconut oil, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups sugar
- 1/2 cup sugar
- 1 cup water
- heaping 1/2 cup large unsweetened coconut flakes
- Before mixing cake batter, bring coconut oil, eggs and milk are room temperature.
- Preheat oven to 350 degrees.
- Prepare a 9" cake pan:
Do not use non-stick spray for this cake. Instead, trace a circle on a piece of parchment paper, cut the circle out and set aside. Rub a little softened butter inside the pan then place the parchment paper circle into the bottom of the pan. Rub parchment paper with butter then dust with flour until completely covered.
- In large bowl, whisk together flour, baking soda, baking powder, coconut flakes and salt until well blended. Set aside.
- In a separate large bowl, whisk together room temperature eggs, coconut oil, milk, vanilla and sugar. Add dry ingredients to the wet ⅓ at a time, completely incorporating the dry ingredients before adding more. Do not over mix the batter. Batter will have a thin, loose consistency which is normal for an oil cake.
- Once mixed, pour the batter into the pan. Bake 50 minutes or until a toothpick inserted comes out with only a few crumbs attached or you touch the center of the cake and it bounces back.
- Allow cake to cool on a wire rack 30 minutes then invert to remove the cake. Remove parchment paper from the bottom, then carefully turn right side up to cool completely on a wire rack.
- While the cake is cooling, make the glaze. Preheat a nonstick frying pan then add unsweetened coconut flakes over medium heat. Stir continuously until they turn a mixture of white and light tan in color. Add the water, sugar and salt. A bit of the water will evaporate due to the heat of the pan, which is why extra water added. Bring to a boil and stir until the sugar is dissolved and clear. Remove from heat.
- Once the cake has cooled, place onto a cake plate.
- Spoon glaze over the top of the cake. Garnish top of cake with another 1/2 cup of cup large unsweetened coconut flakes. Cake should look golden yellow with a thick full layer of white coconut flakes on top. Allow cake to set. Just before serving, sprinkle Wakaya Perfection Fijian Sea Salt generously over coconut topping, slice cake and serve.