Ingredients
- 📌 1 cup unsalted butter, softened
- 📌 2 cups granulated sugar
- 📌 4 large eggs
- 📌 1 teaspoon vanilla extract
- 📌 2 cups all-purpose flour
- 📌 2 teaspoons baking powder
- 📌 1/2 teaspoon salt
- 📌 1 cup unsweetened coconut milk
- 📌 2 cups sweetened shredded coconut, divided
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the coconut milk to the butter mixture, mixing until just combined. Do not overmix.
- Fold in 1 cup of the sweetened shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are cooled, use a serrated knife to level the tops if needed.
- Prepare the coconut frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth and fluffy.
- Fold in the remaining 1 cup of sweetened shredded coconut.
- Place one cake layer on a serving plate or cake stand. Spread a generous amount of the coconut frosting on top. Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
- Sprinkle the top of the cake with the remaining shredded coconut.
- Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 499
- Sugar: 46g
- Fat: 27g
- Saturated Fat: 19g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 5g
Keywords: Coconut Cake Recipe