Coconut Cake Recipe
★Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 3/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
1 cup coconut milk
For the frosting:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups shredded coconut (sweetened or unsweetened, as desired)
★Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in vanilla and coconut extracts.
Gradually add the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top.
- Bake:
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
- Make the Frosting:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble:
Spread the whipped cream evenly over the cooled cake.
Generously sprinkle the shredded coconut over the frosting, pressing lightly to adhere.
- Serve:
Slice the cake into squares and serve chilled or at room temperature.
Enjoy this soft and creamy coconut cake!