This coconut cake is a tropical delight that’s super fluffy, moist, and packed with coconutty goodness.
Ready to dive into a paradise of fluffy, tropical goodness? You’re holding the ultimate coconut cake blueprint, packed with all the nitty-gritty details you’ll need. Expect coconuts to dance and your taste buds to sing!
Coconut Cake Extravaganza
A delightful treat that’ll transport your taste buds to a tropical paradise with each soft, fluffy bite. This coconut cake is perfect for any occasion—be it a party, a casual gathering, or a guilty pleasure on a Tuesday night. Dive into this layered paradise!
- Cuisine type: Dessert
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Cooking method: Baking
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut oil
- 4 large eggs
- 1 cup canned coconut milk
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup shredded sweetened coconut
- 1/4 cup coconut flakes (for garnish)
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, baking powder, and salt. We’re keeping lumps out of the party!
- In another bowl, cream the butter, coconut oil, and sugar until light and fluffy—think cloud surfing.
- Add eggs one at a time, beating well after each addition. Remember: no egg left behind!
- Mix in the vanilla and almond extracts, giving the batter that aromatic flair.
- Alternate adding the dry ingredients and coconut milk to the wet mixture. Begin and end with the dry ingredients, stirring gently but thoroughly.
- Fold in the shredded coconut with the grace of a ballerina.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula as if you’re icing on a spa day.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Patience is a virtue!
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. No peeking till they’re cooled!
- Frost and decorate as desired. Sprinkle coconut flakes on top like you’re sprinkling joy!
Suggestions
- Alternative Ingredients: Swap coconut milk with almond or soy milk for a different twist. Replace some of the flour with almond flour for a nuttier texture.
- Garnishing Options: Add tropical fruits like mango or pineapple slices for extra zing. A drizzle of chocolate can make it more indulgent.
- Cooking Tips: For an extra moist cake, poke holes in the cake and pour a coconut milk mixture over it while still warm. Want a cake that sings? Toast the shredded coconut before adding it to the batter for a nuttier flavor.
