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Steps
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
3. Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well combined.
4. Stir in the shredded coconut, ensuring it is evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Variations
Feel free to get creative with this coconut cake recipe! Here are a few variation ideas:
– Add a layer of pineapple slices on top of the batter before baking for a tropical twist.
– Mix in some chopped macadamia nuts for added crunch and flavor.
– Drizzle a homemade coconut glaze over the cooled cake for an extra burst of sweetness.
Tips
1. Make sure all the ingredients are at room temperature before starting the recipe. This will help them combine more easily.
2. Toast the shredded coconut before adding it to the batter for a richer and nuttier flavor.
3. For a lighter version, you can substitute half of the all-purpose flour with cake flour.
4. Be sure to thoroughly grease and flour the cake pan to prevent sticking.
5. Allow the cake to cool completely before frosting to avoid melting the frosting.
Conclusion
Indulge in the tropical flavors of this easy coconut cake recipe. With its soft and moist texture, it’s a dessert that will leave you craving for more. Whether you’re a coconut lover or simply looking for a delightful treat, this cake is sure to impress. So go ahead, grab a slice, and enjoy a taste of paradise!
FAQs
1. Can I use coconut flour instead of all-purpose flour?
Coconut flour has different properties than all-purpose flour, so it’s not recommended to substitute it entirely. However, you can experiment by replacing a portion of the all-purpose flour with coconut flour for a more pronounced coconut flavor.
2. Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cake. Just keep in mind that it may affect the overall sweetness of the cake.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature. Just frost it right before serving to keep it fresh and delicious.
4. Can I freeze the cake?
Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before frosting and serving.
5. How long will the cake stay fresh?
When stored properly, this coconut cake will stay fresh for up to 3-4 days at room temperature. Keep it in a cool and dry place, away from direct sunlight.
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