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Delicious Coconut Cake Recipe
Alyssa

Delicious Coconut Cake

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

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Fold in shredded coconut: Gently fold in 1 cup shredded coconut until evenly distributed throughout the batter.
  7. 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.
  8. 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.