Are you craving a moist, tender cake bursting with the sweet, tropical flavor of coconut? Look no further! This simple coconut cake recipe is perfect for beginner bakers and seasoned pros alike. It's incredibly easy to make, requires minimal ingredients, and delivers maximum deliciousness. Get ready to impress your friends and family with this unbelievably easy yet impressive dessert – the perfect addition to any celebration or a delightful weekday treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup shredded sweetened coconut
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This simple step ensures your cake will release easily from the pans.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy cake.
Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Using a stand mixer or hand mixer makes this step much easier.
Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Gently fold in the shredded coconut.
Bake: 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. Keep an eye on your cake as ovens can vary slightly.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allowing them to cool properly prevents the frosting from melting.
Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the coconut, milk, and vanilla extract.
Frost and Enjoy: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake. Enjoy your delicious homemade coconut cake!
Tips and Variations:
- For a richer flavor: Use coconut milk instead of buttermilk.
- Add some crunch: Toast the coconut before adding it to the batter for a deeper flavor and satisfying crunch.
- Make it decadent: Add a layer of your favorite jam or preserves between the cake layers.
- Get creative with frosting: Experiment with different frostings, such as cream cheese frosting or a simple whipped cream.
- Make it ahead: This cake can be baked a day or two in advance and stored at room temperature, covered.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and easy coconut cake recipe – a perfect example of quick dinner ideas and healthy meals made easy! This simple recipe provides a delicious and satisfying homemade cooking experience, perfect for any occasion. It's one of the best recipes for those who love the taste of coconut.