why make this recipe
Coconut Cake is a delightful dessert that brings the taste of tropical paradise to your table. It’s soft, moist, and packed with the natural flavor of coconut, making it perfect for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, this cake is sure to impress. The creamy frosting and shredded coconut on top add a beautiful finish, making it not only delicious but also visually appealing.
how to make Coconut Cake
Ingredients :
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated 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, mix the flour, baking powder, and salt. Gradually add to the wet ingredients.
- Fold in the shredded coconut.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and powdered sugar together until smooth, then gradually add the heavy cream until fluffy.
- Once the cakes are cooled, spread one layer with coconut custard (if desired) and top with the second layer. Frost the top and sides with cream cheese frosting.
- Decorate with additional shredded coconut if desired. Serve and enjoy!
how to serve Coconut Cake
Coconut Cake can be served as a delightful dessert after dinner or at parties. Cut it into slices and place it on dessert plates. It pairs well with a cup of coffee or tea, making it a great choice for afternoon gatherings. If you like, you can serve it with fresh fruit or a scoop of vanilla ice cream for a special treat.
how to store Coconut Cake
To store Coconut Cake, place it in an airtight container at room temperature if you plan to eat it within a few days. If you need to keep it longer, cover it with plastic wrap and refrigerate it. The cake can also be frozen if wrapped tightly in plastic wrap and aluminum foil. Just thaw it in the refrigerator before serving.
tips to make Coconut Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Use fresh shredded coconut for a more intense flavor, or opt for sweetened shredded coconut if you prefer a sweeter cake.
- Be careful not to overmix the batter, as this can make the cake dense.
- Allow the cake layers to cool completely before frosting to prevent melting the icing.
variation
You can add a tropical twist by incorporating flavors like pineapple or mango in the frosting or cake layers. Another popular variation is to use coconut cream instead of coconut milk for a richer flavor.
FAQs
Can I use coconut flour instead of all-purpose flour?
No, coconut flour is much denser and absorbs more moisture than all-purpose flour. It is not a 1:1 substitute.
How can I make my Coconut Cake more coconut-flavored?
You can increase the amount of shredded coconut in the batter and frosting or use coconut extract for a stronger coconut taste.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Store them in an airtight container until you’re ready to frost and serve.