Coconut Cake

Indulge in the tropical delight of this Coconut Cake, where a luscious blend of butter, sugar, and shredded coconut creates a moist and flavorful crumb. Sifted cake flour, baking powder, and a touch of vanilla intertwine with the richness, making each bite a heavenly experience.

Author: Real Life of Lulu

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12 Servings

Calories: 300 kcal per serving

Ingredients

½ cups - Butter
1 ½ cups - Sugar
2 - eggs
3 cups - Cake Flour
4 teaspoons - Baking Powder
¼ tsp - Salt
1 cup - Milk
1 tsp - Vanilla
½ cups - Coconut shredded

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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