Are you ready to transport your taste buds to the sunny shores of Jamaica? This Jamaican Coconut Cake recipe is your ticket to a tropical getaway, right in your own kitchen. It's a moist, tender, and intensely flavorful cake that's surprisingly easy to make. Perfect for a special occasion or a simple weeknight treat, this recipe is a guaranteed crowd-pleaser. Get ready to experience the magic of homemade cooking with this delicious dish!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1/2 cup coconut milk
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut, for garnish
Instructions:
Getting Started:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This simple step ensures your cake releases easily and prevents sticking.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry ingredient mixture is the foundation of our fluffy cake.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer for a smooth, even consistency.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
- Gently fold in the shredded coconut and coconut milk. The coconut adds both texture and intense flavor to this delightful cake.
Baking the Cake:
- 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. Baking time may vary slightly depending on your oven.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making 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.
- 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.
- Garnish with shredded coconut.
Tips for the Best Jamaican Coconut Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Cool completely: Frosting a warm cake will cause the frosting to melt. Allow the cakes to cool completely before frosting.
Variations:
- Pineapple Coconut Cake: Add 1 cup of crushed pineapple to the batter for a delightful twist.
- Rum Coconut Cake: Add 1-2 tablespoons of rum to the batter and frosting for an adult version.
- Different Frosting: Experiment with cream cheese frosting or a simple glaze instead of the coconut cream frosting.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 calories Fat: Approximately 20-25g Sugar: Approximately 40-50g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Jamaican Coconut Cake is a true taste of paradise. The combination of moist cake, sweet coconut, and creamy frosting is simply irresistible. It's a recipe that’s perfect for sharing with family and friends, making lasting memories alongside delicious food. Enjoy!