Coconut cake is a classic dessert that brings a taste of the tropics to any occasion. Moist, fluffy, and infused with the rich flavor of coconut, this cake is a crowd-pleaser that pairs well with a variety of toppings and fillings. Whether you’re baking for a special occasion or simply want to indulge in a delicious treat, this coconut cake recipe will satisfy your sweet tooth and transport you to a tropical paradise.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup buttermilk, room temperature
• 1 cup sweetened shredded coconut

For the Frosting:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Sweetened shredded coconut for topping

Instructions

For the Cake:

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Add the vanilla and coconut extracts and mix until combined.
5. Alternate Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined.
6. Fold in Coconut: Gently fold in the sweetened shredded coconut.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

1. Cream Butter: In a large mixing bowl, cream the softened butter until smooth.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add Coconut Milk and Extracts: Add the coconut milk, vanilla extract, and coconut extract. Mix until smooth and creamy.
4. Assemble the Cake: Place one layer of cake on a serving platter. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
5. Add Toppings: Sprinkle sweetened shredded coconut on top of the cake for a beautiful finish.

Tips and Variations

• Decorate with Fresh Fruit: Add slices of fresh pineapple or other tropical fruits for a colorful and flavorful garnish.
• Customize the Frosting: You can use cream cheese frosting instead of buttercream for a tangy twist.
• Store Properly: Store the cake in an airtight container in the refrigerator for up to 3 days.

Enjoy this coconut cake as a delightful dessert for any occasion. It’s sure to impress your family and friends with its light and refreshing taste. Happy baking!