Coconut cake

A Coconut Cake is a wonderfully moist and flavorful dessert, perfect for coconut lovers! The combination of soft cake layers, sweet coconut flavor, and creamy frosting is simply irresistible. Here’s a classic recipe for you to try:

Classic Coconut Cake Recipe

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional for extra coconut flavor)
• 1 cup buttermilk
• 1 ½ cups sweetened shredded coconut

For the frosting:

• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (like Cool Whip)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 ½ cups sweetened shredded coconut (for decorating the cake)

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two if you prefer a taller layer cake) and set aside.

2. Make the cake:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
   • Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
   • Fold in the shredded coconut.
   • Divide the batter evenly between the prepared cake pans.

3. Bake the cake:

   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

4. Prepare the frosting:

   • In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, mixing well between each addition.
   • Stir in the vanilla and coconut extract.
   • Fold in the whipped topping until the frosting is light and fluffy.

5. Assemble the cake:

   • Once the cakes have cooled, place one layer on a serving plate and spread a generous layer of frosting over the top.
   • Add the second layer and frost the top, then repeat with the third layer. Frost the sides of the cake as well.
   • Press the shredded coconut into the frosting on the sides and top of the cake, covering it evenly.

6. Chill and serve:

   • Refrigerate the cake for at least 1 hour before serving to help the frosting set and firm up.
   • Slice and enjoy this moist, coconutty goodness!

This coconut cake is soft, tender, and absolutely packed with coconut flavor. It’s great for celebrations or whenever you want to treat yourself to something sweet! Would you like any variations, or is there something else you’d like to try with this cake?