Description
This coconut cake is a moist and fluffy layered dessert infused with coconut flavor, topped with creamy coconut frosting and shredded coconut for the ultimate tropical treat.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk
- 1 cup shredded sweetened coconut
- For frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp coconut extract
- 1 1/2 cups shredded sweetened coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- Alternate adding the flour mixture and coconut milk to the wet mixture, beginning and ending with the flour. Mix until just combined.
- Fold in 1 cup shredded coconut.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter until creamy, then gradually add powdered sugar. Add coconut milk and coconut extract; beat until fluffy.
- Frost the cooled cakes and sprinkle shredded coconut over the top and sides.
Notes
- You can toast the coconut for a nuttier flavor.
- Store the cake in the refrigerator for up to 5 days.
- Use full-fat coconut milk for a richer taste.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg