Here’s a classic Coconut Cake recipe — moist, fluffy, and full of coconut flavor! 🥥🍰
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk (or regular milk)
- 1 ½ cups sweetened shredded coconut
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 3–4 tbsp coconut milk (adjust for consistency)
- ½–1 cup shredded coconut, for topping
Instructions
- Preheat oven & prepare pans
- Preheat to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Mix dry ingredients
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter & sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Combine wet & dry ingredients
- Alternately add flour mixture and coconut milk to the butter mixture, beginning and ending with flour.
- Fold in shredded coconut.
- Bake
- Divide batter evenly between pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.
- Make frosting
- Beat butter until creamy, gradually add powdered sugar.
- Mix in vanilla and coconut milk until smooth and spreadable.
- Assemble the cake
- Place one cake layer on a serving plate. Spread frosting on top.
- Place second cake layer on top and frost the top and sides.
- Sprinkle shredded coconut over the frosting.
Tips
- Extra moist cake: brush each layer with a little coconut milk before frosting.
- Toasted coconut: lightly toast shredded coconut in a pan for a crunchy, nutty topping.
- Storage: keeps well in the fridge for 3–4 days; let it come to room temperature before serving.
If you want, I can also give a super easy one-bowl coconut cake recipe that’s even quicker and just as fluffy.
Do you want me to share that version too?
