coconut cake recipe

Coconut cake, a tropical delight, blends fluffy texture with rich coconut flavor. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 1½ cups all-purpose flour

- 1 tsp baking powder

- ½ tsp salt

- ½ cup unsalted butter, softened

- 1 cup sugar

- 3 large eggs

- 1 tsp vanilla extract

- ½ cup coconut milk

- ½ cup shredded coconut (divided)

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.

2. Dry Mix: Whisk flour, baking powder, and salt in a bowl; set aside.

3. Cream Butter & Sugar: Beat butter and sugar until light and fluffy (3-4 mins). Add eggs one at a time, mixing well after each. Stir in vanilla.

4. Combine: Gradually add dry ingredients alternately with coconut milk, beginning and ending with dry mix. Fold in ¾ cup shredded coconut.

5. Bake: Divide batter between pans. Bake 25-30 mins, until a toothpick comes out clean. Cool in pans 10 mins, then transfer to a wire rack.

6. Coconut Frosting (Optional): Beat ½ cup softened butter, 2 cups powdered sugar, 1 tsp vanilla, and 2 tbsp coconut milk until smooth. Frost cooled layers and top with remaining shredded coconut.

Tips: For extra flavor, toast coconut before sprinkling. Enjoy this moist, fragrant cake with tea or coffee!