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
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Fold in the shredded coconut.
- 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.
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, coconut milk, and coconut extract, beating until smooth and creamy.
- 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.
- Sprinkle the toasted coconut flakes on top of the cake. Refrigerate for at least 1 hour before serving.
