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Coconut cake is a classic dessert that brings a taste of the tropics to any occasion. Moist, fluffy, and infused with the rich flavor of coconut, this cake is a crowd-pleaser that pairs well with a variety of toppings and fillings. Whether you’re baking for a special occasion or simply want to indulge in …
Coconut cake is a classic dessert that brings a taste of the tropics to any occasion. Moist, fluffy, and infused with the rich flavor of coconut, this cake is a crowd-pleaser that pairs well with a variety of toppings and fillings. Whether you’re baking for a special occasion or simply want to indulge in a delicious treat, this coconut cake recipe will satisfy your sweet tooth and transport you to a tropical paradise.
Ingredients
For the Cake:
• 2 1/2 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
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup buttermilk, room temperature
• 1 cup sweetened shredded coconut
For the Frosting:
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Sweetened shredded coconut for topping
Instructions
For the Cake:
1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Add the vanilla and coconut extracts and mix until combined.
5. Alternate Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
6. Fold in Coconut: Gently fold in the sweetened shredded coconut.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
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