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Best Coconut Cake Recipe

Best Coconut Cake Recipe
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The Best Coconut Cake Recipe delivers moist, tender layers infused with rich tropical coconut flavor. This classic cake features fluffy, light layers made with real shredded coconut, coconut milk, and coconut extract, paired with luscious cream cheese or coconut buttercream frosting and finished with toasted coconut for irresistible texture and taste. Perfect for celebrations or everyday desserts, this easy-to-follow recipe guarantees bakery-quality results with versatile variations to suit any dietary preference.

Ingredients

Scale

Cake Ingredients

  • 2 ¾ cups all-purpose flour (or gluten-free flour blend + xanthan gum for gluten-free)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups granulated sugar
  • 1 cup unsalted butter, room temperature (or vegan butter for vegan version)
  • 4 large eggs (or 4 flax eggs for vegan version)
  • 1 cup coconut milk (fresh or canned)
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 ½ cups shredded coconut

Frosting Ingredients

  • 8 oz cream cheese, softened (or vegan cream cheese)
  • ½ cup unsalted butter, softened (or vegan butter)
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract
  • Optional: ¼ cup shredded toasted coconut for garnish

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients accurately. Bring eggs and butter to room temperature for smooth mixing and optimal texture.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution throughout the batter.
  3. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar until light and fluffy. This traps air needed for a beautiful rise.
  4. Incorporate Eggs and Flavors: Add eggs one at a time, beating well after each addition. Then mix in vanilla and coconut extracts to infuse the batter with a fragrant aroma.
  5. Alternate Adding Dry Ingredients and Coconut Milk: Slowly combine the dry mixture and coconut milk in alternating batches, beginning and ending with the dry ingredients. Mix gently to maintain a light texture.
  6. Fold in Shredded Coconut: Gently fold in the shredded coconut to add texture and enhance the coconut flavor throughout the cake layers.
  7. Bake and Cool: Pour the batter evenly into prepared cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
  8. Frost and Decorate: Spread cream cheese or coconut buttercream frosting generously between layers and all around the cake. Finish with a sprinkle of toasted shredded coconut for added crunch.

Notes

  • Use room temperature eggs and butter for smoother batter and better rise.
  • Do not overmix the batter to avoid dense cake layers.
  • Use fresh or canned coconut milk for enhanced flavor and moisture.
  • Lightly toast shredded coconut in a pan for a golden, nutty crunch as a garnish.
  • Chill the frosted cake for at least an hour before serving to set the frosting and improve slicing.

Nutrition

Keywords: coconut cake, tropical dessert, gluten-free cake, coconut milk cake, cream cheese frosting, vegan option

Find it online: https://marycorner.com/best-coconut-cake-recipe/