Aunt connies coconut cake –Hello everyone! Today, I’m excited to share a delightful recipe that will surely satisfy your sweet tooth. Gather your ingredients and let’s dive into making Aunt Connie’s Coconut Cake, a wonderful treat that’s perfect for any occasion!
Aunt Connie’s Coconut Cake
Moist, fluffy, and bursting with coconut flavor, Aunt Connie’s Coconut Cake is a family favorite. Whether you’re celebrating a birthday, hosting a gathering, or just craving a sweet treat, this cake is sure to impress. Let’s see how to create this delicious dessert!
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 cups sweetened shredded coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
- Fold in the shredded coconut until evenly incorporated.
- Pour the cake batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the icing, you can top your cooled cake with whipped cream and sprinkle with extra shredded coconut if desired.
And there you have it! Aunt Connie’s Coconut Cake is not only beautiful but also incredibly delicious. Slice it up and enjoy with friends and family. This cake is perfect for any sweet occasion, and I hope you love it as much as we do!