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Here’s a delightful recipe for Fluffy Coconut Cake, a light and moist cake filled with the tropical flavor of coconut and topped with a dreamy coconut frosting. Perfect for coconut lovers!
Ingredients (Serves 8-10):
For the coconut cake:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
- 1/2 cup (120ml) whole milk, at room temperature
- 1/2 cup (120ml) coconut milk
- 1/2 cup (50g) shredded unsweetened coconut
For the coconut frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1/2 cup (120ml) coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1/2 cup (50g) shredded coconut, toasted (for garnish)
Instructions:
1. Prepare the coconut cake:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper, then lightly flour them.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and coconut extract.
- Gradually add the dry ingredients, alternating with the whole milk and coconut milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the two prepared cake pans and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the coconut frosting:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, and continue to beat until fluffy and smooth.
- Add the coconut milk, vanilla extract, and coconut extract (if using), and continue to beat until the frosting is light and creamy.
- If the frosting is too thick, add a little more coconut milk until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar.
3. Assemble the cake:
- Once the cakes have cooled, place one layer on a serving platter. Spread a layer of coconut frosting evenly over the top.
- Place the second cake layer on top and press gently to secure.
- Frost the top and sides of the entire cake with the remaining coconut frosting.
- Sprinkle the toasted shredded coconut on top for a beautiful, textured finish.
4. Serve and enjoy:
- Slice and enjoy the fluffy, tropical flavors of this coconut cake!
Tips:
- To toast the shredded coconut: Place coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring frequently, until golden brown.
- Make ahead: The cake and frosting can be made a day ahead. Store the cake layers wrapped in plastic and the frosting in an airtight container in the refrigerator. Frost before serving.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
This Fluffy Coconut Cake is sure to transport you to a tropical paradise with every bite!
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