Here’s a delicious recipe for a classic Coconut Cake:
Ingredients:
For the Cake:
- 2 ¾ cups (345g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) coconut milk
- ½ cup (120ml) buttermilk
For the Frosting:
- 1 cup (230g) unsalted butter, at room temperature
- 4 cups (500g) powdered sugar
- ¼ cup (60ml) coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups (200g) sweetened shredded coconut
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
- 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.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Add the coconut milk, vanilla extract, and coconut extract, and beat until smooth.
3. Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Sprinkle some shredded coconut over the frosting.
- Repeat with the second cake layer, frosting, and coconut.
- Place the third cake layer on top and frost the top and sides of the cake.
- Press the remaining shredded coconut onto the top and sides of the cake.
4. Chill and Serve:
- Refrigerate the cake for at least an hour before serving to allow the frosting to set.
- Slice and enjoy!
This coconut cake is moist, fluffy, and packed with coconut flavor. Perfect for any special occasion!
