Introduction:
Coconut Cake is a dreamy dessert that’s perfect for any occasion, from birthdays to holiday gatherings. This cake is a coconut lover’s paradise, featuring tender, moist layers infused with coconut flavor and frosted with a creamy coconut buttercream. Topped with shredded coconut, this cake is as beautiful as it is delicious, offering a perfect balance of sweetness and tropical flavor.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1/2 cup sour cream
- 1 1/2 cups sweetened shredded coconut
For the Coconut Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 cups sweetened shredded coconut, for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- 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 combined.
- Combine Wet and Dry Ingredients:
- Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the coconut milk and sour cream, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Fold in the Coconut:
- Gently fold in the shredded coconut until evenly distributed throughout the batter.
- Bake the Cakes:
- Divide the batter evenly among the prepared cake pans. 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 before transferring them to a wire rack to cool completely.
- Prepare the Coconut Buttercream Frosting:
- In a large mixing bowl, beat the butter on medium speed until creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Add the coconut milk, vanilla extract, and coconut extract, and continue to beat until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top, then add the second cake layer and repeat. Add the third cake layer and spread frosting on the top and sides of the cake.
- Press the shredded coconut onto the sides and top of the cake to garnish.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Slice and enjoy!
Tips for Success:
- Ensure all ingredients, especially butter and eggs, are at room temperature to achieve a smooth batter.
- For added texture, toast the shredded coconut before pressing it onto the cake for a crunchy contrast.
- If you prefer a more pronounced coconut flavor, increase the amount of coconut extract in both the cake and frosting.
Recommendation:
Coconut Cake is best enjoyed with a cup of coffee or tea, making it a delightful end to any meal. It also pairs wonderfully with fresh tropical fruits like pineapple or mango. For a special touch, consider adding a layer of lemon curd between the cake layers for a citrusy contrast to the coconut.
Indulge in the tropical delight of Coconut Cake, a classic dessert that’s sure to impress and satisfy every sweet tooth!