Coconut Cake

Ingredients

• 2 1/4 cup all purpose flour

• 1/4 cup cornstarch

• 1 TBSP baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter - room temp

• 3 TBSP canola oil

• 1 1/2 cups white granulated sugar

• 3 large eggs - room temperature

• 2 tsp Winter Solstice Persimmon Ginger Bitters

• 1 1/4 cups canned coconut milk

• 1 cup unsweetened flaked coconut

+ 1 cup cream of coconut, 1/2 cup coconut milk & 1 tsp Winter Solstice Persimmon Ginger Bitters

Method

1. Pre-heat oven to 350 F and spray a baking dish with cooking spray then line it with parchment paper, set aside.

2. In a large mixing bowl beat sugar, butter and oil until fluffy & fully mixed together

3. Then, beat in eggs, one at a time until full incorporated and mixture is a pale golden color

4. In a separate bowl, sift together flour, cornstarch, baking powder and salt

5. And finally, in a third separate bowl, stir the bitters and coconut milk together

6. Add the dry ingredients and the coconut mixture in batches into the wet egg mixture, by hand.

7. Don’t over mix. Stir in the coconut flakes by hand

8. Pour the batter into prepared pan and bake for 30 minutes or until a cake tester comes out clean

9. Once cake is baked, remove from oven and rest on wire rack to cool slightly, about 5 minutes

10. Once 5 minutes is up and while the cake is still warm, poke holes over the entire surface of the cake with a toothpick or fork

11. Whisk the 1 cup cream of coconut, 1/2 cup coconut milk and 1 tsp bitters together in a small bowl - then pour the mixture evenly over the entire warm cake

12. Allow cake to cool completely

13. Dust with powdered sugar & serve
    OR If desired you can drizzle a mixture of coconut milk, powdered sugar and bitters over the top of the cake and serve warm