Transport yourself to a tropical paradise with this Delicious Coconut Cake Recipe.
Moist, fluffy, and infused with the irresistible flavor of coconut, this cake is a celebration of all things tropical.
Whether for a special occasion or simply to satisfy your coconut cravings, this recipe promises a slice of pure bliss.
Ingredients:
For the Coconut Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 1/2 cups coconut milk
- 1 cup shredded coconut (sweetened)
For the Coconut Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup coconut milk
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut (sweetened), for garnish
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Sift Dry Ingredients:
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Extracts:
Add the eggs one at a time, beating well after each addition.
Mix in the coconut extract and vanilla extract.
5. Alternate Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk.
Begin and end with the dry ingredients. Mix until just combined.
6. Fold in Shredded Coconut:
Gently fold in the shredded coconut, ensuring an even distribution throughout the batter.
7. Divide and Bake:
Divide the batter evenly among the prepared cake pans.
Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Prepare the Coconut Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, coconut milk, and coconut extract.
Beat until well combined and fluffy.
10. Frost the Cake:
Place one cake layer on a serving plate.
Spread a layer of the coconut cream cheese frosting over the top.
Repeat with the remaining layers.
11. Frost the Entire Cake:
Frost the entire cake with the remaining coconut cream cheese frosting, covering the sides and top evenly.
12. Garnish with Shredded Coconut:
Sprinkle shredded coconut over the top of the frosted cake for a decorative and delicious finishing touch.
13. Serve and Enjoy:
Slice and serve this Delicious Coconut Cake, savoring each moist and coconut-infused bite.
Tips:
Toast the shredded coconut for added depth of flavor.
Simply spread it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until golden brown.
For a tropical twist, consider adding a layer of pineapple compote between the cake layers.
Conclusion:
This Delicious Coconut Cake is a tropical escape on a plate, perfect for any occasion or whenever you crave the sweet allure of coconut.
With its moist layers and luscious coconut cream cheese frosting, this cake is a delightful way to bring the flavors of the tropics to your dessert table.
Enjoy a slice of paradise with every forkful of this irresistible coconut-infused creation.