Indulge in the rich and tropical flavors of our coconut cake. This delightful dessert features moist layers infused with coconut milk and topped with fluffy coconut frosting. Perfect for celebrations or simply as a treat, this cake will surely impress family and friends alike. Get ready to bring a taste of the tropics to your kitchen with this easy-to-follow recipe!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup coconut milk
– 1 cup shredded coconut
– 4 large eggs
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– Frosting: 1 cup heavy cream, ½ cup powdered sugar, 1 cup shredded coconut
Servings and Cooking Time
This recipe yields 12 servings. Preparation time: 20 minutes, Cooking time: 30 minutes.
Nutritional Value
Each serving of coconut cake contains approximately 320 calories, 15g fat, 42g carbohydrates, and 3g protein. This is based on a serving size of one slice.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and coconut milk until fully combined.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the shredded coconut gently.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Alternative Ingredients
You can substitute coconut milk with almond milk for a different flavor. For a dairy-free option, use vegan butter and coconut cream in the frosting.
Serving and Pairings
Coconut cake pairs beautifully with tropical fruits like pineapple or mango. Serve it with a scoop of vanilla ice cream for an extra indulgent treat!
Storage and Reheating
Store leftover coconut cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Not greasing the pans properly can lead to sticking.
- Overmixing the batter may result in a dense cake.
- Ensure eggs are at room temperature for better incorporation.
- Using old baking powder can affect the rise.
- Not letting the cake cool completely before frosting can cause melting.
Helpful Tips
- Use fresh shredded coconut for better flavor.
- Experiment with adding lime zest for a zesty twist.
- Let the cake sit overnight for enhanced flavors.
- Top with toasted coconut for added texture.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend, ensuring it has xanthan gum for structure.
How do I make the frosting thicker?
To achieve a thicker frosting, add more powdered sugar gradually until the desired consistency is reached.
Can I use a different frosting?
Yes, cream cheese frosting or chocolate ganache can be excellent alternatives for a different flavor profile.
How long does the cake last at room temperature?
Coconut cake can last at room temperature for about 2 days if stored in a cool, dry place.
Can I add fruit to the cake?
Definitely! Adding crushed pineapple or berries can enhance the flavor and moisture of the cake.
Conclusion
This coconut cake recipe is a delightful way to indulge in tropical flavors right from your kitchen. With its moist layers and fluffy frosting, it’s perfect for any occasion. Whether you’re celebrating a special event or just treating yourself, this cake will surely bring a taste of paradise to your palate.
Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup coconut milk
- 1 cup shredded coconut
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Frosting: 1 cup heavy cream ½ cup powdered sugar, 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut milk until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Nutrition
