Coconut Cake
A moist and fluffy coconut cake topped with creamy frosting and shredded coconut, perfect for any celebration.
Equipment
- Oven
- Mixing Bowls:
- Electric Mixer
- 8-inch Round Cake Pans
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups granulated sugar
- 6 Tbsp. salted butter softened
- 1/4 cup cooking oil
- 3 large eggs room temperature
- 1 tsp. vanilla extract
- 3/4 tsp. coconut extract
- 1 cup unsweetened canned coconut milk shaken well
- 1/2 cup sweetened shredded coconut
- 8 oz. cream cheese softened
- 6 Tbsp. salted butter softened
- 3 cups powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1 1/2 cups sweetened shredded coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat together sugar, butter, and cooking oil until fluffy.
- Add eggs, vanilla extract, coconut extract, and coconut milk to the mixture, blending until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the sweetened shredded coconut.
- Prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
- Divide the batter evenly between the prepared pans and bake for 28-30 minutes.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and coconut extracts.
- Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost the entire cake.
- Garnish with sweetened shredded coconut on top.
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Notes
Store any leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.