Coconut Cake recipe
Ingredients: For the cake: 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup coconut milk 1/2 cup sweetened shredded coconut For the coconut frosting: 1 cup unsalted butter, softened 4 cups powdered sugar 1/4 cup coconut milk 1 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut (for decorating) Instructions: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Stir in the sweetened shredded coconut. Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even browning. 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. While the cakes are cooling, prepare the coconut frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk. Stir in the vanilla extract and continue beating until the frosting is smooth and fluffy. Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a layer of frosting on top. Repeat with the remaining layers, stacking them on top of each other and frosting in between.
After stacking the layers, frost the sides and top of the cake with the remaining coconut frosting. To decorate, gently press the sweetened shredded coconut onto the sides and top of the frosted cake. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together. Slice and serve your delicious Coconut Cake to enjoy its tropical flavor and fluffy texture!