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Coconut Cake

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A delightful coconut cake that transports you to a tropical paradise with its fluffy layers and creamy frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 4 large eggs
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup shredded coconut
  • For frosting:
  • 1 cup butter
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • Extra shredded coconut for topping

Instructions

  1. Preheat the oven and prepare pans by greasing and flouring two 9-inch round cake pans.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine dry ingredients in another bowl and mix with creamed mixture and coconut milk.
  5. Fold in shredded coconut.
  6. Divide the batter between pans and bake for 25-30 minutes.
  7. Cool the cakes in pans for 10 minutes, then remove and let them cool completely.
  8. Make the frosting by beating together butter and powdered sugar, then add coconut milk and vanilla.
  9. Frost the cooled cakes and sprinkle with extra shredded coconut.

Notes

Make sure all ingredients are at room temperature before starting. Do not overmix the batter to keep the cake light and fluffy.

Nutrition

Find it online: https://thestationrecipes.com/coconut-cake/

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