Coconut Cake Recipe

Ingredients:

• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, softened
• 1 1/2 cups of granulated sugar
• 2 large eggs
• 1 cup of coconut milk
• 1 teaspoon of pure vanilla extract
• 1 1/2 cups of sweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using a stand mixer or a handheld mixer, cream the butter and sugar until light and fluffy (about 3-4 minutes).
4. Add the eggs, one at a time, beating well after each addition.
5. Add the flour mixture alternately with the coconut milk, beginning and ending with the flour mixture. Beat until just combined.
6. Stir in the vanilla extract and sweetened shredded coconut.
7. Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Remove from the oven and let cool in the pans for 5-10 minutes.
10. Remove the cakes from the pans and place on a wire rack to cool completely.

Verdict:

This coconut cake is the perfect balance of tender and moist, with a delicate coconut flavor. It’s not overly sweet, making it ideal for a variety of occasions. The texture from the shredded coconut adds a nice crunch that contrasts beautifully with the soft cake crumb. Topped with a light frosting, this cake is sure to be a crowd-pleaser!

Serving suggestions:

Serve this coconut cake at your next birthday party, barbecue, or potluck. Dress it up with a dollop of whipped cream, a sprinkling of toasted coconut, or some fresh tropical fruit. It’s best enjoyed with a cup of coffee or tea and good company!