Coconut Cake is a delightful dessert that brings the flavors of the tropics to your home. It’s sweet, fluffy, and perfect for any occasion, whether it’s a birthday, a family gathering, or just a treat for yourself.
Why Make This Recipe
This Coconut Cake is so easy to make and yields a soft, moist cake that everyone loves. The combination of vanilla and coconut extracts gives it a unique flavor that will have your family asking for seconds!
How to Make Coconut Cake
Ingredients:
- 2 3/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla and coconut extracts.
- Add the flour mixture alternately with coconut milk, starting and ending with the flour mixture.
- Fold in shredded coconut.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.
How to Serve Coconut Cake
Coconut Cake is best served fresh. You can enjoy it plain, or add your favorite frosting for a delicious treat. It’s perfect with a cup of tea or coffee!
How to Store Coconut Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the fridge for up to a week.
Tips to Make Coconut Cake
- Make sure your butter is at room temperature for a smooth batter.
- Don’t skip the cooling step! Letting it cool helps it to hold its shape better when frosted.
- Feel free to add toasted coconut on top for extra flavor and texture!
Variation
You can make a lemon coconut cake by adding lemon zest to the batter for a refreshing twist!
FAQs
1. Can I use coconut flour instead of cake flour?
No, coconut flour absorbs more moisture. Stick to cake flour for the best texture.
2. How can I make this cake chocolate?
You can add cocoa powder to the flour mixture or use chocolate frosting on your coconut cake!
3. Is it okay to freeze Coconut Cake?
Yes! You can freeze the cake for up to three months. Just wrap it well in plastic wrap before freezing.