Description
A soft, fluffy coconut cake made with shredded coconut and topped with coconut buttercream. This cake is a tropical delight, perfect for a summer party or a special occasion.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter (softened)
– 2 cups granulated sugar
– 4 large eggs
– 1 cup coconut milk
– 1 cup shredded coconut
– 1 tsp vanilla extract
For the Coconut Buttercream:
– 1 cup unsalted butter (softened)
– 4 cups powdered sugar
– 1/4 cup coconut milk
– 1 tsp vanilla extract
– 1/2 cup shredded coconut for garnish
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until creamy.
3. Add eggs, coconut milk, shredded coconut, and vanilla to the wet ingredients. Gradually add dry ingredients.
4. Pour batter into pans and bake for 30 minutes. Let cool completely.
5. For the buttercream, beat butter, powdered sugar, coconut milk, and vanilla until fluffy.
6. Frost the cake and top with shredded coconut.
Notes
– You can substitute coconut cream for coconut milk for a richer flavor.
– Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American