Coconut Cake Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 cup coconut milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup shredded sweetened coconut

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and creamy.
4. Add the eggs to the butter mixture, one at a time, beating well after each addition.
5. Add the coconut milk, vanilla extract, and coconut extract to the butter mixture and beat until well combined.
6. Add the dry ingredients to the butter mixture and beat until just combined.
7. Stir in the shredded coconut.
8. Pour the batter into the prepared cake pan and spread it out evenly.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
11. Serve and enjoy!

Verdict:

This coconut cake is fluffy and moist with a subtle coconut flavor. It’s perfect for any occasion, whether you’re serving it for dessert or as an afternoon snack. The shredded coconut adds a delightful texture and sweetness to the cake.

Serving Suggestions:

Serve the coconut cake with a dollop of whipped cream and a sprinkle of shredded coconut on top for an extra special touch. You can also serve it with a cup of coffee or tea for an indulgent treat. Enjoy!