Coconut Cake: A Tropical Delight in Every Bite!
Are you ready to embark on a journey to coconut paradise? This Coconut Cake is a moist, tender treat that will transport you to a tropical beach with each delicious bite! Imagine a cake so soft it feels like a cloud, combined with a hint of coconut that instantly elevates any occasion. Whether it’s for a sunny afternoon gathering or a cozy family dinner, this cake is guaranteed to please everyone’s palate.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
- Frosting: 1 cup unsweetened shredded coconut for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process helps to incorporate air, producing a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, ensuring each one is well combined before adding the next. Stir in the vanilla extract for an extra flavor boost.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix it All Together: Gradually add the dry mixture to the butter mixture, alternating with the coconut milk. Mix until just combined, then gently fold in the shredded coconut.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes. A toothpick inserted in the center should come out clean when the cake is done.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Frost and Decorate: Once completely cooled, frost the cakes with your favorite frosting and sprinkle some unsweetened shredded coconut on top for decoration.