This coconut cake recipe is perfect for coconut lovers. The cake is moist and full of coconut flavor, with a creamy and sweet coconut frosting. It’s perfect for special occasions or anytime you want a sweet treat. Enjoy!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened coconut milk
- 1 cup shredded coconut
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, toasted
Preparation time: 20 minutes Baking time: 30-35 minutes Total time: 1 hour
Instructions:
- Preheat the oven to 350°F and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk, starting and ending with the dry ingredients.
- Fold in the shredded coconut.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely on a wire rack before frosting.
To make the frosting:
- In a large mixing bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and creamy.
- Stir in the shredded coconut.
- Place one of the cooled cake layers on a cake plate and spread a layer of frosting on top.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Sprinkle the top of the cake with toasted shredded coconut.
- Serve and enjoy!
