Description
A delightful and moist Tropical Coconut Cake with shredded coconut that brings the essence of the tropics to your table.
Ingredients
Scale
- 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 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup shredded sweetened coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- Beat the softened butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the coconut milk, vanilla extract, and coconut extract until blended.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded coconut with a spatula.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
Notes
For enhanced flavors, consider baking the cakes a day in advance. You can store cooled layers in the freezer for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: coconut cake, tropical dessert, baking, cake recipe, summer cake