Coconut Cake Recipe

Coconut Cake Recipe

This moist and fluffy coconut cake is perfect for any occasion. It’s packed with coconut flavor and topped with a creamy coconut frosting, making it a delightful treat for coconut lovers!

Ingredients:

For the Cake:

• 1 cup unsweetened shredded coconut
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk (or milk)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup unsweetened coconut milk (or milk)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Coconut:
   • In a small pan over medium heat, lightly toast the shredded coconut until golden brown, stirring frequently. Set aside to cool.
3. Mix the Dry Ingredients:
   • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
5. Add Eggs and Extracts:
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract.
6. Combine Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the toasted shredded coconut.
7. Bake the Cakes:
   • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. Prepare the Frosting:
   • In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk. Mix until smooth. Stir in the vanilla and coconut extracts.
9. Frost the Cake:
   • Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
10. Add Toppings:
    • Sprinkle the shredded coconut on top of the frosted cake for decoration.
11. Serve:
    • Slice and enjoy your delicious coconut cake!

Tips:

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
• Variations: For an extra tropical twist, consider adding crushed pineapple or macadamia nuts to the cake batter or frosting.

Enjoy your delightful Coconut Cake!