Coconut Cake


 

This light and fluffy coconut cake is rich with coconut flavor and topped with a creamy coconut frosting. Perfect for tropical-themed parties or anyone who loves coconut!

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1 cup buttermilk (or whole milk)
  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cup coconut milk (optional, for extra coconut flavor)

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1 1/2 cups 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. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined.
  6. Fold in Coconut: Gently fold in the shredded coconut and coconut milk (if using).
  7. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. Make the Coconut Frosting: In a large bowl, beat together the butter and powdered sugar until smooth and creamy. Add the vanilla extract and coconut milk, and mix until fluffy.
  10. Frost and Serve: Once the cake has cooled, frost the top of one cake, then place the second cake on top. Frost the top and sides of the cake with the coconut frosting. Sprinkle the shredded coconut over the top for decoration.

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

  • Pineapple Coconut Cake: Add 1/2 cup of crushed pineapple (drained) to the batter for a tropical twist.
  • Lemon Coconut Cake: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter for a citrusy flavor boost.
  • Chocolate Coconut Cake: Mix in 1/2 cup of chocolate chips into the batter or drizzle melted chocolate over the cake.

This coconut cake is perfect for any celebration and will bring a tropical flair to your dessert table! 🥥🍰

0 Comments

Follow Me On Instagram