Coconut cake recipe

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• 1 cup shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 cups shredded coconut (for garnish)

Instructions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Prepare dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
5. Incorporate dry and wet ingredients: Alternate adding flour mixture and coconut milk to the batter, starting and ending with flour. Stir in shredded coconut.
6. Bake: Divide batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
7. Make frosting: Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract. Beat until smooth and fluffy.
8. Assemble the cake: Once cakes are fully cooled, spread frosting over the first layer, place the second cake on top, and frost the entire cake.
9. Garnish: Press shredded coconut onto the frosting for a beautiful finish.
10. Serve and enjoy!

Would you like to add a filling or any special twist? 😊

COCONUT CAKE RECIPE

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• 1 cup shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 2 cups shredded coconut (for garnish)

Instructions:

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Prepare dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
5. Incorporate dry and wet ingredients: Alternate adding flour mixture and coconut milk to the batter, starting and ending with flour. Stir in shredded coconut.
6. Bake: Divide batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
7. Make frosting: Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract. Beat until smooth and fluffy.
8. Assemble the cake: Once cakes are fully cooled, spread frosting over the first layer, place the second cake on top, and frost the entire cake.
9. Garnish: Press shredded coconut onto the frosting for a beautiful finish.
10. Serve and enjoy!

Would you like to add a filling or any special twist? 😊