Name: Recipe For A Fresh Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9-inch cake (12 servings)
Cuisine: Tropical
Ingredients: 2½ cups all-purpose flour; 1 cup shredded coconut; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 eggs, at room temperature; 1 cup coconut milk; 1 teaspoon vanilla extract; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter, softened (for frosting); 4 cups powdered sugar; ½ cup coconut milk (for frosting); 1 teaspoon coconut extract (for frosting); 1 cup shredded coconut, for decoration

Instructions

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a large mixing bowl, beat the butter until smooth. Gradually add the powdered sugar, coconut milk, and coconut extract, beating until creamy and smooth.
Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of frosting over the top.
Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
Sprinkle the shredded coconut over the top of the cake for a decorative touch.
Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Ingredients

Instructions

Nutrition Facts