Coconut Skillet Cake
 
Makes 1 (10-inch) cake
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F (190°C). Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. 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.
  3. 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.
  4. 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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/coconut-skillet-cake/