Are you craving a slice of heaven? This old-fashioned moist coconut cake recipe is the perfect answer! It's a classic for a reason – the tender crumb, the rich coconut flavor, and the irresistible fluffy frosting make it a guaranteed crowd-pleaser. Whether you're a seasoned baker or just starting your culinary journey, this recipe is surprisingly easy to follow, offering a delicious homemade treat without the fuss. This is one of those best recipes that’s perfect for any occasion, from a casual weeknight dessert to a special birthday celebration.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Coconut Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup sweetened shredded coconut
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Oven and Ingredients
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. Make sure all your ingredients are at room temperature for optimal mixing.
Making the Cake Batter: A Step-by-Step Guide
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can result in a tough cake, so be gentle!
- Fold in the shredded coconut. Gently incorporate it into the batter to maintain a light texture.
- Divide the batter evenly between the prepared cake pans.
Baking the Cake: Tips for Perfection
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on it.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from breaking.
Preparing the Frosting: Creamy Coconut Delight
- In a large bowl, beat the softened butter until light and fluffy. This is crucial for a smooth, creamy frosting.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the coconut, milk, and vanilla extract. Beat on medium speed until the frosting is light and fluffy.
Assembling the Cake: The Final Touch
- Once the cakes are completely cool, 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.
- Sprinkle extra shredded coconut on top for added texture and visual appeal. This adds that final touch of deliciousness.
Cooking Tips and Variations:
- For a richer flavor: Use coconut milk instead of buttermilk.
- Add some crunch: Fold in chopped pecans or macadamia nuts along with the coconut.
- Make it a layer cake: Use three 8-inch cake pans for taller layers.
- Adjust sweetness: Reduce the sugar slightly if you prefer a less sweet cake.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutritional Information (per serving, approximate):
- Calories: 400-450
- Fat: 20-25g
- Saturated Fat: 10-15g
- Carbohydrates: 50-60g
- Sugar: 30-40g
- Protein: 4-5g
This old-fashioned moist coconut cake is a delightful treat, perfect for satisfying any sweet craving. Enjoy this easy recipe and the delicious homemade joy it brings! Remember to share your baking adventures with us – we'd love to see your creations!