Coconut cake

Here’s a Coconut Cake recipe that’s rich, moist, and packed with coconut flavor! This classic dessert is perfect for coconut lovers and will surely be a crowd-pleaser.

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 the perfect balance of sweet, creamy, and coconut flavor in every bite. It’s sure to be a hit! Would you like to make any adjustments or try a different type of frosting?