Coconut Cake Recipe

This recipe creates a delicious and moist coconut cake, perfect for any occasion.

Ingredients:

  • Cake:
    • 2 ¼ cups (280 g) all-purpose flour
    • ¼ cup (30 g) cornstarch
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ cup (113 g) unsalted butter, room temperature
    • 3 tablespoons vegetable oil
    • 1⅔ cups (332 g) granulated sugar
    • 3 large eggs, room temperature
    • 1 ½ teaspoons vanilla extract
    • 1 teaspoon coconut extract
    • 1 ¼ cups (275 g) canned coconut milk
    • 1 cup (80 g) unsweetened shredded coconut
  • Frosting (optional):
    • ½ cup (1 stick) unsalted butter, softened
    • 3 cups powdered sugar
    • ¼ cup heavy cream
    • 1 teaspoon vanilla extract
    • ½ teaspoon coconut extract
    • Shredded coconut for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  3. In a large bowl using an electric mixer, cream together butter and oil on medium speed until light and fluffy. Gradually add sugar and beat until well combined and light in color.
  4. Beat in eggs one at a time, then stir in vanilla and coconut extracts.
  5. Alternately add the dry ingredients and coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed. Fold in the shredded coconut.
  6. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Frosting Instructions (Optional):

  1. In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
  2. Beat in heavy cream, vanilla extract, and coconut extract until smooth and spreadable.
  3. Once cakes are cool, frost between layers and all over the outside of the cake. Garnish with additional shredded coconut, if desired.

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