Delightful Coconut Cake Recipe: A Tropical Tre

Ingredients:

For the Cake:

•⁠  ⁠2 1/2 cups all-purpose flour

•⁠  ⁠2 teaspoons baking powder

•⁠  ⁠1/2 teaspoon baking soda

•⁠  ⁠1/2 teaspoon salt

•⁠  ⁠1/2 cup unsalted butter, softened

•⁠  ⁠1 1/2 cups granulated sugar

•⁠  ⁠3 large eggs, room temperature

•⁠  ⁠1 teaspoon vanilla extract

•⁠  ⁠1 teaspoon coconut extract

•⁠  ⁠1 cup buttermilk, room temperature

•⁠  ⁠1 cup sweetened shredded coconut

For the Frosting:

•⁠  ⁠1/2 cup unsalted butter, softened

•⁠  ⁠4 cups powdered sugar

•⁠  ⁠1/4 cup coconut milk

•⁠  ⁠1 teaspoon vanilla extract

•⁠  ⁠1 teaspoon coconut extract

•⁠  ⁠Sweetened shredded coconut for topping

Instructions:

For the Cake:

1.⁠ ⁠Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

2.⁠ ⁠Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3.⁠ ⁠Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4.⁠ ⁠Add Eggs: Add the eggs one at a time, beating well after each addition. Add the vanilla and coconut extracts and mix until combined.

5.⁠ ⁠Alternate Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.

6.⁠ ⁠Fold in Coconut: Gently fold in the sweetened shredded coconut.

7.⁠ ⁠Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8.⁠ ⁠Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

1.⁠ ⁠Cream Butter: In a large mixing bowl, cream the softened butter until smooth.

2.⁠ ⁠Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

3.⁠ ⁠Add Coconut Milk and Extracts: Add the coconut milk, vanilla extract, and coconut extract. Mix until smooth and creamy.

4.⁠ ⁠Assemble the Cake: Place one layer of cake on a serving platter. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.

5.⁠ ⁠Add Toppings: Sprinkle sweetened shredded coconut on top of the cake for a beautiful finish.

Tips and Variations

•⁠  ⁠Decorate with Fresh Fruit: Add slices of fresh pineapple or other tropical fruits for a colorful and flavorful garnish.

•⁠  ⁠Customize the Frosting: You can use cream cheese frosting instead of buttercream for a tangy twist.

•⁠  ⁠Store Properly: Store the cake in an airtight container in the refrigerator for up to 3 days.

Enjoy this coconut cake as a delightful dessert for any occasion. It’s sure to impress your family and friends with its light and refreshing taste.