Coconut cake

Coconut cake is a delicious, tropical treat that’s often made with a rich, moist cake base and frosted with a fluffy coconut frosting. There are many variations of coconut cake, but here’s a classic recipe to get you started:

Classic Coconut Cake Recipe

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk (or regular milk, if preferred)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional, for extra coconut flavor)
• 1 1/2 cups shredded sweetened coconut (for the batter)
• 1/2 cup buttermilk (or whole milk)

For the Frosting:

• 1 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 2-3 cups shredded unsweetened coconut (for decorating the cake)

Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
4. Add eggs: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts (if using).
5. Combine wet and dry ingredients: Add the dry ingredients in three parts, alternating with the coconut milk and buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.
6. Add shredded coconut: Gently fold in the shredded coconut using a spatula.
7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

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For the Frosting:

1. Beat butter and cream cheese: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy (about 3 minutes).
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until smooth and fluffy.
3. Flavor: Stir in the vanilla and coconut extracts (if using).
4. Frost the cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top, then place the second layer on top and frost the entire cake.
5. Decorate: Press the shredded coconut onto the sides and top of the cake for a beautiful, textured finish.
6. Serve: Slice and enjoy your delicious coconut cake!

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Tips for the Perfect Coconut Cake:

• For extra moistness: Consider using coconut oil instead of butter in the cake batter, which will add a subtle coconut flavor.
• Coconut milk: If you want a richer flavor, you can replace regular milk with full-fat coconut milk in both the batter and the frosting.
• Shredded coconut: You can use sweetened or unsweetened shredded coconut depending on your sweetness preference. Sweetened coconut will make the cake a bit sweeter.

Enjoy this tropical treat at any occasion – it’s perfect for birthdays, holidays, or just a sweet indulgence!