Description
A delightful coconut cake featuring fluffy layers, enhanced with tropical coconut essence, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup milk
- 1/2 cup butter, softened
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Powdered sugar for decoration
- Edible daisies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream the softened butter and sugar together until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, salt, and shredded coconut in a separate bowl. Gradually add this dry mixture to the creamed mixture, alternating with the milk, until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
- Layer the cakes with frosting and decorate with powdered sugar and edible daisies.
Notes
For extra coconut flavor, use coconut milk instead of regular milk. Store in an airtight container for up to 3 days at room temperature or a week in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American