Print

Coconut Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and fluffy coconut cake that brings nostalgia and flavor, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup coconut milk
  • 3 eggs
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • Frosting:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Extra shredded coconut for garnish

Instructions

  1. Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the Eggs and Liquid Ingredients: Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
  4. Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
  5. Fold in the Coconut: Gently fold in the shredded coconut.
  6. Pour the Batter: Pour the batter into the prepared baking dish and smooth the top.
  7. Bake the Cake: Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool Completely: Let the cake cool completely in the pan.
  9. Prepare the Frosting: Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Frost the Cake: Frost the top of the fully cooled cake with the whipped cream mixture.
  11. Garnish and Serve: Sprinkle extra shredded coconut on top for garnish.

Notes

Ensure butter is at room temperature for easy creaming and do not skip the cooling time.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-cake/

Scroll to Top