Are you ready to bake a cake that whispers of Southern charm and family gatherings? Then get ready to dive into Brenda Gantt's legendary Coconut Cake recipe! This isn't just any coconut cake; it's a fluffy, moist masterpiece, bursting with the delicate sweetness of coconut and a creamy, dreamy frosting that will have you reaching for seconds (and thirds!). This easy recipe is perfect for both beginner bakers looking for delicious dishes and experienced cooks seeking a classic, refined treat. It’s the epitome of homemade cooking at its finest, guaranteed to impress your friends and family.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup shredded sweetened coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily and prevents sticking.
Making the Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients evenly for a consistent texture.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy cake. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – overmixing can lead to a tough cake.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This indicates the cake is fully baked.
Making the Frosting:
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the coconut, milk, and vanilla extract until well combined. Adjust the milk to achieve your desired consistency.
Assembly:
- Once the cakes have completely cooled, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake. You can get creative with your frosting technique!
Tips for Baking Success:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Cool completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Chocolate Coconut Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a decadent twist.
- Pineapple Coconut Cake: Substitute 1 cup of crushed pineapple for the coconut in the cake batter. Adjust the sweetness to your liking.
- Cream Cheese Frosting: For a tangy twist, replace the frosting recipe with your favorite cream cheese frosting.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used and portion size. For a precise calculation, use a nutrition calculator with your specific ingredient measurements.
This recipe is a delightful example of simple ingredients creating an extraordinary dessert. Enjoy this taste of Southern hospitality and share the joy of baking with your loved ones. It's a perfect choice for birthdays, holidays, or any special occasion, proving that even easy recipes can create lasting memories. Happy baking!