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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Coconut First 🥥
Lightly toast the shredded coconut in a dry skillet for 2-3 minutes before adding to batter to intensify flavor and add subtle depth to your cake.
Room Temperature Ingredients are Essential 🌡️
Allow butter, eggs, and milk to reach room temperature before mixing to ensure proper emulsification and a lighter, more tender crumb structure.
Sift Flour Multiple Times ✨
Sift cake flour at least twice before combining with dry ingredients to remove lumps and incorporate air, resulting in an exceptionally fluffy and delicate cake.
Cream Butter and Sugar Thoroughly 🧈
Beat butter and sugar for 3-5 minutes until pale and fluffy to trap air bubbles that create lift, preventing a dense coconut cake.
Reserve Coconut for Garnish 🎂
Set aside some toasted coconut flakes to sprinkle on the frosting immediately after application, ensuring they adhere while still wet and adding a professional, tropical finish.