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A slice of coconut cake is like a taste of the tropics, right in the comfort of your own home. This fluffy, moist, layered indulgence has its roots in Southern American cuisine, especially beloved for its sweet, exotic flavor. Coconut cake often appears at celebrations and gatherings due to its light texture and creamy, coconut-infused frosting. Making this cake is a delightful way to bring a touch of sunshine and joy to your table, perfect for both everyday treats and special occasions.
This coconut cake pairs beautifully with a cup of freshly brewed coffee or tea, enhancing its tropical notes. For a more decadent experience, serve it with a side of pineapple or mango sorbet to accentuate its fruitiness. A dollop of whipped cream on the side wouldn't go amiss, adding another layer of richness to each bite.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups shredded coconut, divided
1 cup unsalted butter, room temperature (for frosting)
3 1/2 cups powdered sugar
1/4 cup coconut milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Directions
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