Coconut Cake
Coconut cake is more than just a dessert—it's a treat that feels like a vacation in every bite. With its soft, moist texture and sweet, tropical flavor, this cake brings people together and makes any occasion special.
Equipment
- Cake Pans
- Electric Mixer
Ingredients
- Cake Flour
- 2 cups Granulated Sugar
- 1 cup Unsalted Butter room temperature
- 4 large Eggs
- 1 cup Full-fat Coconut Milk
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Coconut unsweetened
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, combine the cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the coconut milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with coconut frosting and coat the top and sides with more shredded coconut.
Notes
Feel free to experiment with variations like adding lemon zest, chocolate chips, or crushed pineapple to your coconut cake.