Description
A straightforward recipe for a moist coconut cake topped with creamy coconut frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 1/4 cup milk or cream (for frosting)
- Additional shredded coconut for garnish
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the shredded coconut, buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Stir in the water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Beat in the coconut extract and milk or cream until the frosting reaches a spreadable consistency.
- Once the cakes are completely cool, frost the first layer, place the second layer on top, and frost the top and sides of the cake.
- Sprinkle the top and sides with extra shredded coconut.
Notes
- For a stronger coconut flavor, toast the shredded coconut slightly before adding it to the batter or using it for garnish.
- If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: coconut cake, coconut frosting, layer cake, sweet dessert, vanilla cake