Ultimate Coconut Cake Recipe

Indulge in the irresistible decadence of this ultimate coconut cake. Moist layers of coconut cake filled with creamy coconut frosting, topped with toasted coconut flakes - this cake is a coconut lover's dream come true. Perfect for special occasions or simply as a treat for coconut enthusiasts.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup sweetened shredded coconut
• For the frosting: 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup coconut milk
• 1 teaspoon coconut extract
• 2 cups sweetened shredded coconut, toasted for topping

Directions

1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Fold in the shredded coconut.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, and coconut extract, beating until smooth and creamy.
9. Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining frosting.
10. Sprinkle the toasted coconut flakes on top of the cake. Refrigerate for at least 1 hour before serving.

Interesting Facts