Coconut cake is a classic dessert that brings a tropical twist to any occasion. Its soft and fluffy texture, combined with the sweet and nutty flavor of coconut, makes it a favorite for both casual gatherings and special celebrations. In this blog, we’ll walk you through a simple homemade coconut cake recipe that’s sure to impress your family and friends.
Ingredients Needed
Before diving into the preparation, gather the following ingredients:
For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240ml) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup (240ml) canned coconut milk
- 1/2 cup (50g) shredded sweetened coconut
For the Frosting:
- 1 cup (240ml) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1/4 cup (60ml) canned coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 cups (200g) shredded sweetened coconut for garnish
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a soft and airy cake texture.
Step 4: Add the Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts until fully incorporated.
Step 5: Combine the Wet and Dry Ingredients
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can make the cake dense. Gently fold in the shredded coconut.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Prepare the Frosting
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, alternating with the coconut milk. Mix in the vanilla and coconut extracts. Beat until the frosting is smooth and fluffy.
Step 8: Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake. Use a spatula to smooth the frosting evenly over the sides and top.
Step 9: Add the Garnish
Press the shredded sweetened coconut gently onto the sides and top of the cake for a beautiful and flavorful garnish.
Serving and Storing
Refrigerate the cake for about 30 minutes before slicing to allow the frosting to set. Serve at room temperature for the best flavor. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Final Thoughts
This homemade coconut cake is the perfect blend of sweet and tropical flavors. It’s a versatile dessert that works for birthdays, holidays, or simply as a treat to brighten your day. Follow this guide, and you’ll have a stunning and delicious cake that’s bound to impress anyone who takes a bite. Happy baking!
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