Name: Coconut Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 Servings
Cuisine: Other
Ingredients: 0.5 cups Butter; 1.5 cups Sugar; 2 Eggs; 3 cups Cake Flour; 4 teaspoons Baking Powder; 0.25 tsp Salt; 1 cup Milk; 1 tsp Vanilla; 0.5 cups Coconut shredded

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Coconut Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375℉.

Grease 2 9-inch round cake pans and set aside.

Cream butter and sugar together.

Add eggs, 1 at a time, beating after each one is added.

Sift cake flour, baking powder, and salt together.

Add flour mixture alternately with milk to butter mixture.

Mix in vanilla.

Stir in shredded coconut.

Pour into greased pans.

Bake at 375℉ for 25 minutes or until toothpick inserted in center comes out clean.

Cool in the pans for 5 to 10 minutes and then remove from the pans and cool on wire rack.

Once cooled completely, fill and frost with your frosting of choice.

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Tips & Tricks (5)

Coconut Toasting Magic 🥥
Lightly toast the shredded coconut before adding to the cake batter to intensify its nutty flavor and add depth to the overall taste profile.
Flour Sifting Technique 🌬️
Always sift cake flour twice to ensure maximum air incorporation, which guarantees a lighter, more delicate cake texture with a more uniform crumb.
Butter Temperature Trick 🧈
Use room temperature butter (around 68-72°F) to create the perfect creaming process, which helps trap air and ensures a more voluminous and tender cake.
Moisture Preservation Hack 💦
Brush the cake layers with a light coconut milk syrup after baking to lock in moisture and enhance the coconut flavor throughout the cake.
Even Baking Secret 🥄
Use a cake strip around the pan to ensure even heat distribution and prevent doming, resulting in a perfectly flat cake layer with consistent texture.