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Coconut Cake Recipe

Coconut Cake Recipe

Pinklady
Coconut cake has its roots in the Southern United States, where it became a popular dessert in the early 20th century.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 12 Servings

Equipment

  • 2 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling racks
  • Cake stand or serving plate

Ingredients
  

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned coconut milk
  • 1/2 cup sour cream
  • 1 1/2 cups sweetened shredded coconut

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups sweetened shredded coconut (for topping)

Instructions
 

  • Prepare the Cake Pans
    Preheat your oven to 350°F (175°C). Grease the two 9-inch round cake pans with butter or non-stick spray. Line the bottom of the pans with parchment paper and lightly flour the sides. This will ensure your cake doesn't stick to the pans.
  • Mix the Dry Ingredients
    In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream the Butter and Sugar
    In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for achieving a light and airy cake.
  • Add the Eggs and Extracts
    Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Mix in the vanilla and coconut extracts until fully incorporated.
  • Combine the Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk and sour cream. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
  • Fold in the Coconut
    Gently fold in the shredded coconut using a spatula, ensuring it's evenly distributed throughout the batter.
  • Bake the Cakes
    Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Cool the Cakes
    Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.
  • Prepare the Frosting
    While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Mix in the coconut milk, vanilla extract, and coconut extract until smooth and fluffy.
  • Assemble the Cake
    Place one of the cooled cake layers on a cake stand or serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and frost the entire cake, covering the sides as well. Press the shredded coconut onto the top and sides of the cake, gently pressing to adhere.
  • Serve and Enjoy
    Once the cake is fully frosted and covered in coconut, slice it up and serve. Enjoy the light, tropical flavors with each bite!

Video

Keyword Coconut Cake Recipe