Description
Moist, fluffy, tender, and bursting with coconut flavor, this coconut cake is a tropical paradise in dessert form, perfect for celebrations or a cozy weekend treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded toasted coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the toasted shredded coconut.
- Divide 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.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frost with your favorite coconut-flavored frosting and decorate with additional toasted coconut if desired.
Notes
For extra coconut flavor, brush the cake layers with coconut milk before frosting. Toast the shredded coconut until golden for a richer aroma and flavor.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Cuisine: Tropical
Keywords: best coconut cake recipe, coconut, cake, dessert, tropical
