Coconut Cake
Discover a moist, fluffy Coconut Cake recipe ready in 50 minutes. Perfect for anyoccasion, this tropical dessert will delight your taste buds.
Equipment
- Stand or hand mixer
- Mixing bowls
- 9-inch cake pans
- Cooling racks
- Offset spatula
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ¾ cups granulated sugar
Wet Ingredients:
- 1 cup coconut milk
- 3 large eggs
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- ½ cup buttermilk or sour cream
For the Frosting:
- 8 oz cream cheese or butter
- 3 cups powdered sugar
- ¼ cup coconut cream
- ½ cup shredded coconut for garnish
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans and line bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and sugar.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
- Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla and buttermilk.
- Divide batter evenly between pans. Bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely on racks.
- For frosting, beat cream cheese or butter until smooth. Gradually add powdered sugar, then coconut cream until fluffy.
- Spread frosting between layers and over the top and sides of the cake. Garnish with shredded coconut.
Notes
- Calories: 320
- Fat: 18g
- Carbs: 36g
- Protein: 4g
- Fiber: 1g
- Sugar: 28g