Coconut Cake Recipe – A Great Treat for Winter!
Coconut cake is a moist, flavorful dessert that’s perfect for any celebration.
With layers of fluffy coconut-infused cake, creamy frosting, and shredded coconut, it’s a tropical treat that will wow your taste buds.
Let’s get baking!
How to Make Coconut Cake
This cake is easy to make yet looks and tastes like it came straight from a bakery. You’ll love how the coconut flavor shines in every bite.
Ingredients for Coconut Cake
Here’s everything you’ll need to make this delightful cake:
For the Cake Batter
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon coconut extract
- 2 cups shredded coconut (for topping)
Step-by-Step Instructions
Creating this cake is as enjoyable as eating it. Let’s get started!
1. Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and coconut extracts.
Alternate adding the dry ingredients and coconut milk, starting and ending with the dry ingredients. Gently fold in the shredded coconut.
2. Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Frosting
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, and coconut extract.
Beat until the frosting is smooth and fluffy.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Press shredded coconut onto the frosting for a stunning finish.
Tips for the Best Coconut Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix just until the ingredients are combined to keep the cake light and fluffy.
- Toast the Coconut: For a different texture, toast the shredded coconut before adding it to the frosting.
Variations to Try
- Pineapple Coconut Cake: Add crushed pineapple to the batter for a tropical twist.
- Chocolate Coconut Cake: Replace a portion of the flour with cocoa powder for a chocolaty version.
- Coconut Cupcakes: Use this batter to make cupcakes instead of a layered cake.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair with a tropical fruit salad for a light and refreshing combination.
Storing the Cake
- At Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep refrigerated for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Frequently Asked Questions
Can I use canned coconut milk?
Yes, canned coconut milk works great. Make sure to shake it well before using.
What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally.
Can I make this cake ahead of time?
Absolutely! Bake the layers a day in advance and frost them just before serving.
Conclusion
Let’s enjoy a slice of this decadent Coconut Cake, a true tropical delight! Try this recipe and share your experience with friends and family.
This cake is sure to be a hit at any gathering!
