Perfumed Coconut Cake with a Burst of Tropical Flavors

This perfumed coconut cake is a tropical delight that will transport you to a beach paradise. With the fragrance of fresh coconut and the sweetness of pineapple, this cake is moist, fluffy, and irresistible. The combination of coconut milk, coconut flakes, and coconut oil gives it an intense coconut flavor that is complemented by the tanginess of pineapple. Topped with a creamy coconut frosting, this cake is perfect for any occasion and will leave your taste buds craving for more.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk
• ½ cup canned crushed pineapple, drained
• ½ cup sweetened shredded coconut
• 1 cup powdered sugar
• 2 tablespoons coconut milk
• ½ teaspoon vanilla extract
• ½ cup sweetened shredded coconut, for garnish

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add half of the dry ingredients to the butter mixture and mix until just combined.
6. Pour in the coconut milk and mix until smooth. Scrape down the sides of the bowl as needed.
7. Add the remaining dry ingredients and mix until the batter is well combined and no lumps remain.
8. Fold in the crushed pineapple and sweetened shredded coconut.
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
12. In the meantime, prepare the coconut frosting by whisking together the powdered sugar, coconut milk, and vanilla extract until smooth.
13. Once the cake has cooled, carefully spread the coconut frosting evenly over the top.
14. Garnish the cake with sweetened shredded coconut, pressing it gently onto the frosting.
15. Serve and enjoy the indulgent and perfumed coconut cake!

Interesting Facts