Coconut Cake recipe

Transport yourself to a sun-soaked beach and indulge in the delightful flavors of the tropics with a homemade coconut cake. With its moist, tender crumb and luscious coconut flavor, this cake is a true tropical paradise on your plate. Whether you’re planning a summer gathering or simply craving a taste of the islands, this coconut cake recipe will take your taste buds on a blissful journey. So, let’s dive into the world of coconuts and create a cake that will transport you to a tropical oasis:

Ingredients:

For the Coconut Cake:

• 2 ¾ 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 vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• ½ cup shredded coconut (sweetened or unsweetened)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 tablespoons coconut milk
• ½ cup shredded coconut (sweetened or unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes.
4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and coconut extract.
5. Gradually add the flour mixture to the butter-sugar mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until combined after each addition.
6. Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
7. Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be lightly golden and springy to the touch.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the coconut frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, and beat until well combined. Stir in the vanilla extract, coconut extract, and coconut milk until the frosting is smooth and fluffy.
11. Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a generous amount of coconut frosting on top, then place the second layer on top and repeat the frosting process. Finally, place the third cake layer on top and frost the entire cake with the remaining coconut frosting.
12. To add a tropical touch, sprinkle shredded coconut on top of the cake and gently press it onto the sides. This will create a beautiful coconut coating.
13. Slice and serve this heavenly coconut cake, savoring each bite of its tropical sweetness and the moist, tender texture.

This coconut cake is a slice of paradise on your plate. With its delicate coconut flavor and irresistible texture, it’s the perfect dessert to transport you to a tropical oasis. So, gather your ingredients, embrace the flavors of the tropics, and create a cake that will whisk you away to a sun-soaked beach.