Dreamy Coconut Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
2½ cups regular flour
02 -
2½ teaspoons baking powder
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, room temp
05 -
2 cups white sugar
06 -
4 large eggs, not cold
07 -
1 teaspoon vanilla flavoring
08 -
1 teaspoon coconut flavoring
09 -
1 cup coconut milk
→ Garnish
10 -
1 cup grated coconut (browned or untoasted)
11 -
Coconut icing or fluffy cream for finishing
# How to Make It:
01 -
Set your oven to 350°F (175°C). Butter and flour two 9-inch round baking tins or put parchment on the bottom so cake won't stick.
02 -
Grab a medium bowl and mix flour, baking powder, and salt together until everything's blended.
03 -
Take a big bowl and beat your butter with sugar for about 3-4 minutes till it's super fluffy. Don't skip this part. It puts air in your batter for that awesome fluffy cake feel!
04 -
Drop in eggs one by one, mixing well after each. Then stir in your vanilla and coconut flavorings to make it taste amazing.
05 -
Slowly add your flour mix to the butter stuff in three parts, switching with coconut milk in two parts. Start and finish with dry stuff. Don't mix too much or your cake will get tough.
06 -
Split your batter evenly between your ready pans. Stick in the oven for 25-30 minutes. Check if it's done by poking it with a toothpick. If it comes out clean, you're good.
07 -
Leave cakes in their pans for 10 minutes, then move them to a wire rack until they're totally cool before adding any frosting.
08 -
Cover the cake with coconut frosting or whipped cream. Throw some shredded coconut on top and gently push some onto the sides to make it pretty.
# Additional Tips:
01 -
Brown your coconut flakes in a 350°F oven for 5-7 minutes to get that yummy nutty taste.
02 -
Keep your cake in a sealed container at room temp for 2 days max or put it in the fridge to last longer.
03 -
You can freeze plain cake layers up to three months if you want to save them for later.