Cooking Time: 18-22 Minutes
¾ cup plus 2½ tablespoons All-purpose flour
¾ teaspoon Baking powder
⅛ teaspoon Table salt
7½ tablespoons (1 stick minus ½ tablespoon) Butter, at room temperature
⅓ cup plus 1 tablespoon Granulated white sugar
5 tablespoons Packed light brown sugar
5 tablespoons Pasteurized egg substitute, such as Egg Beaters
2 teaspoons Vanilla extract
½ cup Unsweetened shredded coconut (see here)
1. Preheat the air fryer to 325°F (or 330°F, if that’s the closest setting).
2. Mix the flour, baking powder, and salt in a small bowl until well combined.
3. Using an electric hand mixer at medium speed , beat the butter, granulated white sugar, and brown sugar in a medium bowl until creamy and smooth, about 3 minutes, occasionally scraping down the inside of the bowl. Beat in the egg substitute or egg and vanilla until smooth.
4. Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula just until all the flour is moistened. Fold in the coconut until the mixture is a uniform color.
5. Use the baking spray to generously coat the inside of a 6-inch round cake pan for a small batch, a 7-inch round cake pan for a medium batch, or an 8-inch round cake pan for a large batch. Scrape and spread the batter into the pan, smoothing the batter out to an even layer.
6. Set the pan in the basket and air-fry for 18 minutes for a 6-inch layer, 20 minutes for a 7-inch layer, or 22 minutes for an 8-inch layer, or until the cake is well browned and set even if there’s a little soft give right at the center. Start checking it at the 16-minute mark to know where you are.
7. Use hot pads or silicone baking mitts to transfer the cake pan to a wire rack. Cool for at least 1 hour or up to 4 hours. Use a nonstick-safe knife to slice the cake into wedges right in the pan, lifting them out one by one.