corbin
Culinary Explorer
Hi everyone, Let me share with you the Coconut Cake recipe. It is a classic dessert that's perfect for coconut lovers. Moist and tender coconut-flavored cake layers are filled and frosted with a creamy coconut frosting, then coated with shredded coconut for extra flavor and texture. This cake is a crowd-pleaser and makes a beautiful centerpiece for any celebration or special occasion.
1200×1005
143.4 kB
Ingredients:
For the Cake:
1200×1005
143.4 kB
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Pinch of salt
- 1 cup sweetened shredded coconut, for decorating
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Fold in the sweetened shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the coconut frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, alternating with the coconut milk, vanilla extract, coconut extract, and a pinch of salt. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of coconut frosting over the top of the cake layer.
- Place the second cake layer on top and spread the remaining coconut frosting over the top and sides of the cake, using an offset spatula to create a smooth finish.
- Press sweetened shredded coconut onto the top and sides of the cake to coat it evenly.
- Chill the Coconut Cake in the refrigerator for at least 30 minutes before slicing and serving.
- Enjoy the deliciously moist and coconutty flavor of this Coconut Cake with friends and family!
I can just imagine the moist layers infused with coconut flavor, topped with a creamy coconut frosting and toasted coconut flakes for that extra crunch. It's the perfect combination of sweetness and tropical goodness. I'll definitely be giving this recipe a try for my next special occasion!
