Ingredients: |
Ingredients: ¾ cup unsalted butter, room temperature
⅓ cup coconut oil, solid at room temperature
1 cup granulated sugar
4 large eggs
3⅓ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ cup full fat sour cream
½ cup full fat coconut milk
1 tbsp vanilla bean paste
1 cup unsweetened shredded coconut plus 2 tbsp for sprinkling
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Directions: |
Directions:Preheat the oven to 350º and line two loaf pans with parchment paper.
In a medium bowl, sift the flour, baking powder, and baking soda. Stir to combine and set aside.
In a large measuring cup mix together the sour cream, coconut milk, and vanilla bean paste. Set aside.
In the bowl of a stand mixer fitted with the paddle, beat the butter, coconut oil, and sugar until fluffy -- about 4-5 minutes. Lower the speed to low and add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the sides of the bowl as needed.
With the mixer on low-medium, add the flour in three additions, alternating with the liquid mix, starting and finishing with the dry ingredients. Once the last of the flour mixture has been added, turn the mixer off and mix the shredded coconut in with a rubber spatula, along with any dry flour.
Divide the batter between the two pans, sprinkle with the extra shredded coconut, and bake on the middle rack for 45-55 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. |
