Name: Old Fashioned Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9-inch cake (12 servings)
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup coconut milk; 1 cup shredded coconut; 1 cup unsalted butter, softened (for frosting); 4 cups powdered sugar (for frosting); 1/2 cup coconut milk (for frosting); 1 cup shredded coconut (for frosting and topping)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture in three batches, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. For the Coconut Frosting:
In a large mixing bowl, beat the softened butter until smooth.
Gradually add the powdered sugar, beating until well combined.
Stir in the vanilla extract.
Slowly add the coconut milk, a little at a time, until the desired consistency is reached.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.
Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Gently press shredded coconut onto the frosting for a lovely finishing touch.

Ingredients

Instructions

Nutrition Facts

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