Coconut Cake is a rich and indulgent dessert that typically features three moist layers of coconut-flavored cake, frosted with a creamy coconut frosting, and often garnished with shredded coconut on top for extra texture and flavor. The cake itself is light and fluffy, with the coconut flavor infused throughout, and the frosting is usually a mix of butter, powdered sugar, and coconut milk or cream for a smooth, luscious finish.
Ingredients:
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 cup coconut milk
- 4 large eggs
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- **For the Frosting:**
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded coconut (for garnish)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture. Fold in shredded coconut.
6. Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat butter until creamy. Gradually add powdered sugar, alternating with coconut milk. Mix in vanilla and coconut extracts.
9. Frost the cooled cake layers, and garnish with additional shredded coconut.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
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