If you’re dreaming of a tropical getaway but stuck at home, this Delightful Coconut Cake is the perfect escape. With a soft, fluffy texture and a rich coconut flavor, this cake feels like a warm hug from Grandma herself. It’s approachable, fun, and downright irresistible for any dessert lover. Gather your ingredients, and let’s bake this slice of paradise together!
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
(The base of our fluffy cake!)
2 teaspoons baking powder
(Ensures a nice, airy rise.)
1/2 teaspoon baking soda
(Adds balance for the buttermilk.)
1/2 teaspoon salt
(Brings out all the flavors.)
1/2 cup unsalted butter, softened
(For a rich, buttery crumb.)
1 1/2 cups granulated sugar
(Sweetness in every bite!)
3 large eggs, room temperature
(The secret to a smooth batter.)
1 teaspoon vanilla extract
(Classic warmth and depth.)
1 teaspoon coconut extract
(Adds the tropical touch.)
1 cup buttermilk, room temperature
(Makes the cake tender and moist.)
1 cup sweetened shredded coconut
(For that authentic coconut flavor and texture.)
For the Frosting:
1/2 cup unsalted butter, softened
(The creamy base.)
4 cups powdered sugar
(Sweet and smooth.)
1/4 cup coconut milk
(For a silky tropical touch.)
1 teaspoon vanilla extract
(Balances the sweetness.)
1 teaspoon coconut extract
(Double the coconut fun!)
Sweetened shredded coconut for topping
(A beautiful, snowy garnish.)
Instructions
For the Cake:
Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Trust me, this makes cake removal a breeze!
Combine Dry
Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside. This step ensures even distribution of leavening agents for a perfect rise.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes). This step is crucial for a tender crumb—don’t rush it!
Incorporate Eggs:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts. This duo gives the cake its signature flavor.
Alternate Wet and Dry:
Gradually add the dry mixture in three parts, alternating with the buttermilk. Always start and finish with the dry ingredients. Be gentle—overmixing can make the cake dense.
Fold in Coconut:
Carefully fold in the shredded coconut. This step adds a wonderful texture to every slice.
Bake:
Divide the batter evenly between the pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Frosting:
Cream the Butter:
Beat the softened butter until smooth and creamy.
Add Sugar Gradually:
Slowly add the powdered sugar, one cup at a time. Mix well after each addition to avoid lumps.
Incorporate Coconut Milk and Extracts:
Stir in the coconut milk, vanilla extract, and coconut extract. Mix until the frosting is silky smooth.
Assemble the Cake:
Place one cake layer on your serving platter and spread a generous amount of frosting on top. Add the second layer and frost the entire cake.
Garnish:
Sprinkle shredded coconut over the cake for a simple yet stunning finish.
Notes
Decorate with Fresh Fruit: For an extra tropical flair, add slices of pineapple or mango on top.
Frosting Twist: Try swapping the buttercream for cream cheese frosting if you’re craving a tangy kick.
Storage Tip: Keep leftovers in an airtight container in the fridge for up to three days. Let it sit at room temperature for 20 minutes before serving.
Nutrition
Estimated per serving (1 slice):
Calories: 520
Fat: 25g
Carbohydrates: 70g
Protein: 5g
Additional Information
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Original image credits to the owner. 🙏
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