The moment you slice into this coconut cake, you’re greeted by a soft, tender crumb that perfectly balances rich coconut flavor with a subtle sweetness. The shredded coconut folded into the batter adds a delightful chewiness, while the creamy coconut milk in both the cake and frosting ensures each bite is moist and decadent. The final touch of sweetened shredded coconut on the outside not only enhances the cake’s aesthetic but also intensifies the tropical flavor, making this cake an irresistible treat for coconut lovers.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1/2 cup sour cream
- 1 1/2 cups sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 2 cups sweetened shredded coconut (for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. If you prefer, you can also line the bottom with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter, ensuring a light and tender cake.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla and coconut extracts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients. Beat just until combined. Be careful not to overmix the batter.
- Fold in Shredded Coconut: Gently fold in the shredded coconut using a spatula, ensuring even distribution throughout the batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until combined. Add the coconut milk, vanilla extract, and coconut extract, and beat on high speed until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and repeat with the frosting. Add the final cake layer and frost the top and sides of the cake.
- Add Shredded Coconut: Gently press the shredded coconut into the sides and top of the cake. This adds texture and enhances the coconut flavor.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before slicing to set the frosting. Serve chilled or at room temperature.
