Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. This Coconut Cake is one of the best cakes you'll ever make!
Coconut Cake is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Coconut Cake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have coconut cake using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cake:
- Take 2 1/2 cups All-Purpose Flour
- Make ready 1 cup Sweetened Shredded Coconut
- Make ready 1/2 tsp Salt
- Get 2 tsp Baking Powder
- Take 1 cup Unsalted Butter, softened at room temperature
- Take 1/4 cup Coconut Oil
- Prepare 1 cup Sugar
- Make ready 4 large eggs
- Take 2 tsp Pure Vanilla Extract
- Take 1 cup Buttermilk
- Make ready For the Cream Cheese Buttercream Frosting:
- Get 8 oz. Cream Cheese, softened at room temperature
- Get 1/2 cup Unsalted Butter, softened at room temperature
- Get 1 tsp Pure Vanilla Extract
- Make ready 2 cups Powdered Sugar
Typically, the cakes used in coconut cake are either white or yellow cakes. Say hello to my amazing Coconut Cake. Two layers of soft and tender coconut cake covered in coconut buttercream and crisp coconut flakes. Coconut cake is a yummy, refreshing treat with a bold flavor that your guests are sure to love.
Steps to make Coconut Cake:
- Preheat the oven to 350 degrees F and spray a 9 inch spring form pan with non-stick spray and set aside. You can also make this cake in a 10 inch Bundt Cake pan.
- In a small bowl, mix together the flour, baking powder, salt and set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat together the butter, sugar and coconut oil until light and fluffy. Add the eggs one at a time, vanilla extract and continue to mix until all the ingredients are well incorporated.
- Pour the buttermilk and beat until combined. Slowly add the dry ingredients and mix it all together until it’s incorporated. Gently fold in the shredded coconut.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, for about 45 minutes. Allow the cake to cool completely before frosting.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese, butter and vanilla extract until well blended. Slowly add powered sugar and continue to mix until smooth.
- Once the cake has completely cooled, spread the top and the sides of the cake with frosting, and top it with flaked coconut.
If you're an experienced baker or new to the kitchen, this made-from-scratch coconut cake is a classic. This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! This light and fluffy coconut cake has a delicate crumb that is full of flavor and not dry at all. With a slight crunch and subtle coconut flavor, it pairs amazingly well with tropical flavors such as citrus and.
So that is going to wrap it up for this special food coconut cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
