Homemade Coconut Cake

Homemade Coconut Cake

A homemade coconut cake is a delightful and classic dessert. Here’s a recipe for a delicious Coconut Cake:

Ingredients:

For the 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 vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 cups coconut milk (canned, well shaken)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.

Enjoy this meal.

Homemade Coconut Cake

A homemade coconut cake is a delightful and classic dessert. Here’s a recipe for a delicious Coconut Cake:

Ingredients:

For the 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 vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 cups coconut milk (canned, well shaken)

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 cups sweetened shredded coconut (for decorating)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Make the Cake Batter:
   • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and coconut extract.
   • 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.
4. Bake the Cake:
   • Divide the batter evenly among the prepared cake pans.
   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
5. Make the Coconut Frosting:
   • In a large bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, alternating with the coconut milk.
   • Add the vanilla extract and coconut extract and beat until smooth and fluffy.
6. Assemble the Cake:
   • Place one cake layer on a serving platter and spread a layer of frosting on top.
   • Add the second layer and repeat the process, then add the third layer.
   • Frost the top and sides of the entire cake with the remaining coconut frosting.
7. Decorate with Shredded Coconut:
   • Press shredded coconut onto the frosting on the sides and sprinkle some on top for decoration.
8. Chill (Optional):
   • If you have time, you can chill the cake in the refrigerator for about 30 minutes to allow the frosting to set.
9. Slice and Serve:
   • Slice and serve this delicious homemade coconut cake!

This Coconut Cake is moist, flavorful, and perfect for coconut lovers. Enjoy!