Cathys version of brooklyn diner coconut cake –Are you ready to impress at your next gathering? This delightful coconut cake, crafted by Cathy Thomas, is the perfect celebration-worthy dessert. Soft, moist, and loaded with the tropical flavors of coconut, this cake will surely be the highlight of any occasion. Let’s dive right into the recipe!
Delicious Coconut Cake
This beautiful cake not only looks stunning but also tastes incredible, boasting a rich coconut flavor that is enhanced with every bite. It’s perfect for birthdays, anniversaries, or any festive gathering.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Frosting (your choice, but cream cheese frosting pairs wonderfully)
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter to the dry ingredients and blend until the mixture resembles coarse crumbs.
- In another bowl, whisk together the buttermilk, eggs, shredded coconut, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Once the cakes are fully cooled, frost with your favorite frosting and sprinkle additional shredded coconut on top for an extra touch.
- Slice and serve, and enjoy the praises you’ll receive!
This coconut cake is not just a treat for the taste buds, but it also brings a slice of sunshine to your table. Whip up this recipe and let the festivities begin!