Description
Coconut Cake
Ingredients:
For the Cake:
2 3/4 cups (345g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (230g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 tsp coconut extract
1 cup (240ml) coconut milk
For the Frosting:
1 cup (230g) unsalted butter, softened
4 cups (500g) powdered sugar
2 tbsp coconut milk
1 tsp coconut extract
2 cups (160g) shredded sweetened coconut
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Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
2. Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
3. Make the Frosting:
Beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the coconut milk and coconut extract. Beat until the frosting is smooth and fluffy.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second and third layers.
Spread the remaining frosting over the top and sides of the cake. Press the shredded coconut gently onto the sides and top of the cake.
5. Chill and Serve:
Refrigerate the cake for at least 30 minutes before serving.
