Are you dreaming of a taste of paradise? Then look no further! This creamy coconut cake recipe is your ticket to a tropical escape, right in your own kitchen. It's surprisingly easy to make, bursting with coconut flavor, and perfect for any occasion – from a casual weeknight dessert to a special celebration. This recipe is a perfect example of delicious dishes you can create with homemade cooking, using simple, easy recipes. Get ready to impress your friends and family with this stunning and unbelievably moist cake!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup strong brewed coffee, cooled
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup coconut cream (from a can of full-fat coconut milk, refrigerated overnight)
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers will release easily.
Making the Cake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the shredded coconut to the dry ingredients and mix well.
- 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. Be careful not to overmix.
- Slowly pour in the cooled coffee while mixing on low speed. The coffee adds moisture and enhances the coconut flavor.
Baking the Cake:
- Divide the batter evenly between the prepared baking pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the sweetened shredded coconut and vanilla extract.
- Gently fold in the refrigerated coconut cream. The chilled cream will create a wonderfully thick and fluffy frosting.
Assembling the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Frost the top of the first layer evenly.
- Carefully place the second cake layer on top and frost the entire cake.
- You can decorate the cake further with extra coconut flakes, toasted coconut, or even some fresh fruit.
Tips for Success:
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Make sure your butter is softened for the frosting. This will ensure a smooth and creamy consistency.
- Refrigerate the coconut milk overnight to allow the cream to separate easily.
- For an even more intense coconut flavor, toast the shredded coconut before adding it to the cake batter and frosting.
Variations:
- Chocolate Coconut Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a decadent twist.
- Pineapple Coconut Cake: Add 1 cup of drained crushed pineapple to the batter for a tropical twist.
- Lemon Coconut Cake: Add the zest of one lemon to the batter and a squeeze of lemon juice to the frosting.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used. Always check your ingredient labels for the most accurate information.
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 60-70g
- Sugar: Approximately 40-50g
This creamy coconut cake is a guaranteed crowd-pleaser. It's a simple, yet impressive dessert that's perfect for any occasion. Enjoy this healthy meal alternative that’s also a quick dinner idea for a sweet ending to your day! Happy baking!