Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.
Coconut Skillet Cake
Makes 1 (10-inch) cake
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 4 large egg yolks (74 grams)
- ½ teaspoon (2 grams) coconut extract
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ⅔ cup (160 grams) sour cream
- 1½ cups (75 grams) sweetened flaked coconut
- Sweetened Whipped Cream (recipe follows)
- Garnish: toasted coconut flakes
- Preheat oven to 375°F (190°C). Spray a 10-inch cast-iron skillet with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition. Beat in coconut extract.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in coconut. Spoon batter into prepared skillet.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely. Spread Sweetened Whipped Cream onto cooled cake. Garnish with coconut, if desired. Cover and refrigerate for up to 5 days.
Sweetened Whipped Cream
Makes 6 cups
- 2½ cups (600 grams) heavy whipping cream
- ½ cup (60 grams) confectioners’ sugar
- 1 teaspoon (4 grams) vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until slightly thickened. Increase mixer speed to medium-high, and gradually add confectioners’ sugar and vanilla, beating until stiff peaks form.