Coconut Cake Recipe

Ingredients

For the Cake:

• 1 cup unsweetened shredded coconut
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (1 stick)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar or lemon juice)

For the Coconut Frosting:

• 1/2 cup unsalted butter, softened (1 stick)
• 4 cups powdered sugar
• 1/4 cup coconut milk (or heavy cream)
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup unsweetened shredded coconut (for topping)

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Instructions

Step 1: Preheat the Oven

1. Preheat:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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Step 2: Prepare the Cake Batter

1. Toast the Coconut (Optional):
   • If you prefer a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Let it cool.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Extracts:
   • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and coconut extract (if using).
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined.
6. Fold in Coconut:
   • Gently fold in the shredded coconut until evenly distributed throughout the batter.

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Step 3: Bake the Cakes

1. Divide and Pour Batter:
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
2. Bake:
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool:
   • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

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Step 4: Make the Coconut Frosting

1. Beat Butter:
   • In a large mixing bowl, beat the softened butter until creamy.
2. Add Sugar and Milk:
   • Gradually add the powdered sugar and coconut milk (or heavy cream) while continuing to beat. Mix until smooth and fluffy.
3. Add Extracts:
   • Stir in the vanilla extract and coconut extract (if using) until well combined.

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Step 5: Assemble the Cake

1. Frost the Cakes:
   • Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
2. Add Second Layer:
   • Place the second cake layer on top and frost the top and sides of the entire cake.
3. Top with Coconut:
   • Sprinkle the shredded coconut on top of the frosted cake for decoration.

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Serving Suggestions

• Slice and serve your Coconut Cake at room temperature. It pairs wonderfully with a cup of coffee or tea!

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Tips:

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Variations: You can add a layer of coconut cream filling between the cake layers for extra richness!

Enjoy your delicious Coconut Cake!