Description
Classic Coconut Cake
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
For the topping:
2 cups shredded coconut
Instructions:
Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extract. Alternately add dry ingredients and coconut milk, mixing until smooth. Divide batter among pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract, beating until fluffy.
To assemble, place one cake layer on a plate, spread frosting, then repeat with the second layer. Frost the top and sides of the cake, then press shredded coconut onto the frosting. Slice and enjoy!
