Indulge in the tropical flavors of our delightful coconut cake, a perfect treat for any occasion. This moist and fluffy cake is layered with rich coconut cream and topped with a light frosting, making it a favorite among dessert lovers. Whether you’re celebrating a birthday or simply craving something sweet, this coconut cake will surely impress your guests and satisfy your sweet tooth.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 1 cup coconut milk
– 3 large eggs
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– Pinch of salt
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 20 minutes, while the cooking time is approximately 30 minutes.
Nutritional Value
Each serving of coconut cake contains approximately 300 calories, 15g of fat, 40g of carbohydrates, and 3g of protein. This information is based on a standard serving size of one slice.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract and coconut milk until combined.
5. In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
10. Frost with your favorite coconut frosting and garnish with additional shredded coconut and fresh fruit.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use almond milk instead of coconut milk for a lighter option. Fresh coconut can also be used instead of shredded coconut for added texture.
Serving and Pairings
This coconut cake is perfect for serving with a cup of coffee or tea. It also pairs wonderfully with tropical fruits like pineapple or mango, enhancing its exotic flavor. Consider adding a scoop of vanilla ice cream for a decadent dessert experience.
Storage and Reheating
Store leftover coconut cake in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to three months. To reheat, simply let it thaw in the fridge overnight and enjoy at room temperature or slightly warmed.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not greasing the pans properly may cause sticking.
- Using cold ingredients can affect the cake’s texture.
- Not checking for doneness can result in overbaking.
- Skipping the cooling time can cause frosting to melt off.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- For added coconut flavor, use coconut extract in the frosting.
- Let the cake cool completely before frosting for best results.
- Decorate with toasted coconut for a crunchy topping.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered in the refrigerator. Frost it just before serving for the best flavor and texture.
What can I use instead of eggs?
You can replace eggs with flaxseed meal or unsweetened applesauce as a binding agent for vegan options.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I use sweetened shredded coconut?
Yes, but keep in mind that it will add extra sweetness to the cake.
What frosting goes well with coconut cake?
Cream cheese frosting, whipped cream, or a simple buttercream are great choices to complement the coconut flavor.
Conclusion
Coconut cake is a delightful dessert that brings a bit of the tropics to your table. With its moist layers and rich coconut flavor, it’s sure to please everyone. Whether for a special occasion or a casual treat, this cake is easy to make and absolutely irresistible. Enjoy every bite!
Coconut Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut milk until combined.
- In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with your favorite coconut frosting and garnish with shredded coconut and fresh fruit.
Nutrition
