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Delightfully Moist Coconut Cake

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A deliciously moist and fluffy coconut cake, perfect for any celebration, infused with tropical coconut flavor.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 1/2 cup shredded coconut
  • 4 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1 cup shredded coconut (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the coconut milk and vanilla extract until well combined.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  6. Fold in the shredded coconut.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. For the frosting, beat together the softened butter and powdered sugar until smooth. Add the coconut milk and mix until creamy.
  11. Once the cakes are cooled, spread frosting between the layers and on top and sides of the cake.
  12. Press shredded coconut onto the frosting for decoration.
  13. Slice and serve the coconut cake.

Notes

Store leftover cake in an airtight container for up to 5 days in the refrigerator or freeze for up to 2 months.

Nutrition

Find it online: https://cookingwithmayaa.com/coconut-cake/

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