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Irresistible Coconut Cake

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A moist and fluffy coconut cake packed with tropical flavor, perfect for any occasion.

Ingredients

Scale
  • 2 1/2 cups (310 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (50 g) shredded sweetened coconut
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar
  • 1/4 cup (60 ml) coconut milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon coconut extract (for frosting)
  • 1 cup (100 g) shredded sweetened coconut, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and coconut extracts.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
  6. Gently fold in the shredded coconut using a spatula.
  7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks.
  9. Beat the butter until creamy. Gradually add powdered sugar, coconut milk, vanilla extract, and coconut extract, mixing until smooth.
  10. Spread shredded coconut on a baking sheet and toast in the oven at 300°F (150°C) for 5-7 minutes until golden brown.
  11. Place one cake layer on a serving plate, spread frosting on top, and add the second layer. Frost the entire cake and sprinkle toasted coconut generously over the top and sides.

Notes

[‘Ensure your butter, eggs, and coconut milk are at room temperature for a smooth batter.’, ‘Don’t overmix the batter to avoid a dense cake.’, ‘Use a kitchen scale to divide the batter evenly between pans for consistent layers.’, ‘Keep an eye on the coconut while toasting—it can burn quickly.’, ‘Let the cakes cool completely before frosting to prevent the icing from melting.’]

Nutrition

Keywords: coconut cake, moist cake, fluffy cake, tropical dessert, birthday cake

Find it online: https://norasfoods.com/irresistible-coconut-cake-recipe-moist-and-fluffy-perfect/