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Coconut Cake
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 cup of shredded coconut
- 1 cup of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1/2 cup of coconut milk
Instructions
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
- In a medium bowl, combine 2 1/2 cups of flour and 1 cup of shredded coconut.
- In a large bowl, cream 1 cup of softened butter and 2 cups of sugar until light and fluffy.
- Beat in 4 eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
- In a small bowl, dissolve 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in 1 cup of buttermilk and 1/2 cup of coconut milk.
- Add the flour mixture to the batter, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
- Divide the batter evenly among the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost with your favorite coconut frosting and sprinkle with additional shredded coconut if desired. Enjoy!
Coconut cake has a rich history dating back to the 19th century, with its origins in the southern United States. This delectable dessert features layers of moist coconut-flavored cake, filled and frosted with creamy coconut frosting and topped with shredded coconut. Renowned chefs like Paula Deen and Ina Garten have popularized their own versions of this classic treat, adding their unique twists to the traditional recipe. The best coconut cake can be found in the southern states, particularly in renowned bakeries and restaurants in places like Charleston, South Carolina. The key to a perfect coconut cake lies in using high-quality coconut extract and fresh shredded coconut for an authentic flavor. For a unique twist, some bakers incorporate coconut milk into the cake batter for an extra moist and flavorful result.
50 min
12
320 calories
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