Name: Delicious Coconut Cake
Ingredients: 2 3/4 cups cake flour: Provides the structure of the cake, ensuring a light and fluffy texture.; 1 tbsp baking powder: Acts as a leavening agent, helping the cake rise.; 1/2 tsp salt: Balances the sweetness and enhances the overall flavor of the cake.; 1 cup unsalted butter, softened: Adds richness and moisture to the cake.; 2 cups granulated sugar: Sweetens the cake and contributes to its texture.; 4 large eggs: Provides structure and stability, also helping to bind the ingredients together.; 1 tsp vanilla extract: Adds a classic flavor that complements the coconut.; 1 tsp coconut extract: Intensifies the coconut flavor, making it more pronounced.; 1 cup coconut milk: Adds moisture and a creamy texture while enhancing the coconut flavor.; 1 cup shredded coconut: Gives the cake its signature taste and texture.

Description

Enjoy this delicious coconut cake! Light, moist, and perfect for any celebration or sweet craving – a tropical delight for all.

Ingredients

Scale

2 3/4 cups cake flour: Provides the structure of the cake, ensuring a light and fluffy texture.
1 tbsp baking powder: Acts as a leavening agent, helping the cake rise.
1/2 tsp salt: Balances the sweetness and enhances the overall flavor of the cake.
1 cup unsalted butter, softened: Adds richness and moisture to the cake.
2 cups granulated sugar: Sweetens the cake and contributes to its texture.
4 large eggs: Provides structure and stability, also helping to bind the ingredients together.
1 tsp vanilla extract: Adds a classic flavor that complements the coconut.
1 tsp coconut extract: Intensifies the coconut flavor, making it more pronounced.
1 cup coconut milk: Adds moisture and a creamy texture while enhancing the coconut flavor.
1 cup shredded coconut: Gives the cake its signature taste and texture.

Instructions

Preheat your oven: Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans with butter or non-stick spray to prevent sticking.
Prepare the dry ingredients: In a bowl, whisk together 2 3/4 cups cake flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
Cream the butter and sugar: In a larger mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar using an electric mixer until the mixture is light and fluffy, approximately 3-5 minutes.
Add the eggs: Beat in the 4 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in 1 tsp vanilla extract and 1 tsp coconut extract.
Combine dry and wet ingredients: Gradually alternate adding the flour mixture and 1 cup coconut milk to the batter, starting with the flour and ending with it. Mix until just combined—do not overmix!
Fold in shredded coconut: Gently fold in 1 cup shredded coconut until evenly distributed throughout the batter.
Pour and bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes: Once baked, allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely before frosting.