Description
This delicious Coconut Cake features a light and fluffy cake infused with coconut milk and shredded coconut, topped with a creamy vanilla buttercream frosting and finished with toasted sweetened shredded coconut on the sides for added texture and flavor. It’s a perfect dessert for coconut lovers and special occasions.
Ingredients
For the Cake:
- 2/3 cup butter, softened
- 1 1/3 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
For the Frosting:
- 3 cups powdered sugar
- 12 tablespoons butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut, toasted
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans to ensure easy removal of the cakes once baked.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Batter: Add half of the flour mixture to the wet ingredients and mix well. Pour in the unsweetened coconut milk and stir until just combined. Add the remaining flour mixture and mix until the batter is smooth.
- Divide and Bake: Divide the cake batter evenly between the prepared pans. Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 5 minutes. Run a butter knife around the edges to loosen, then invert the cakes onto wire racks to cool completely.
- Make Frosting: In a mixing bowl, use a hand mixer to beat together the butter, milk, and vanilla until smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting reaches your desired consistency.
- Assemble Cake: Place one cake layer on a cake round or serving plate. Spread about 1 cup of frosting evenly over the top, then sprinkle with 1/2 cup of sweetened shredded coconut. Place the second cake layer on top.
- Frost and Decorate: Use the remaining frosting to cover the top and sides of the cake. Press the toasted sweetened shredded coconut onto the sides to completely cover them.
- Serve: Slice the cake and enjoy the moist, coconut-flavored treat with its creamy vanilla buttercream and crunchy coconut topping.
Notes
- The cake recipe is adapted from Paula Deen.
- To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until golden brown, stirring occasionally to avoid burning.
- Make sure all ingredients are at room temperature for best mixing results.
- This cake is best enjoyed within 2-3 days when stored covered at room temperature or refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
