Are you craving a moist, delicious coconut cake but intimidated by complicated recipes? Fear not! This coconut cake with oil recipe is surprisingly simple, requiring no butter and delivering maximum flavor. It’s the perfect blend of easy recipes and healthy meals, ideal for a quick dinner or a special occasion. Get ready to impress your family and friends with this homemade cooking masterpiece! This recipe is one of the best recipes you'll find for a truly delightful coconut cake experience.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 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
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This ensures your cake layers bake evenly and release easily.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This combines all the dry ingredients for an even distribution.
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In a separate bowl, whisk together the oil, eggs, and vanilla extract. Then, gradually add the buttermilk, mixing until just combined. Don’t overmix!
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Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake.
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Stir in the shredded coconut. The coconut adds both flavor and texture to the cake.
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Divide the batter evenly between the prepared cake pans.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Always check for doneness to ensure a perfectly baked cake.
Cooling and Frosting:
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Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial for easier frosting.
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While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating until smooth.
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Stir in the sweetened condensed milk and vanilla extract. Finally, fold in the shredded coconut.
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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.
Tips for the Best Coconut Cake:
- Room temperature ingredients: Using room temperature eggs and butter ensures proper emulsification and a smoother batter.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for doneness: Use a toothpick or cake tester to ensure the cake is fully baked.
- Let it cool completely: Frosting a warm cake will cause the frosting to melt.
Variations:
- Chocolate Coconut Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Pineapple Coconut Cake: Add 1 cup crushed pineapple to the batter along with the coconut.
- Cream Cheese Frosting: Replace the coconut cream frosting with your favorite cream cheese frosting.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 50-60g
This delicious Coconut Cake with Oil recipe is a surefire hit for any occasion. Enjoy the simple process and the delightful taste of this easy, healthy, and homemade cake. It’s a fantastic addition to your collection of quick dinner ideas and best recipes!