Coconut Cake IV
Check out this gorgeous cake that made a big hit at my last family gathering! Everyone was asking for the recipe. It’s perfect for any occasion and will have your taste buds dancing.
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For frosting: 1 cup heavy whipping cream, chilled
- 1 cup powdered sugar
- 1/2 cup sweetened shredded coconut for topping
Instructions
- First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan—trust me, you don’t want it sticking!
- In a mixing bowl, cream together the butter and granulated sugar until it’s light and fluffy. This step is essential for that perfect texture, so take your time!
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- And now, the star of the show—fold in that luscious shredded coconut until it’s evenly distributed.
- Pour the batter into your prepared cake pan and smooth the top. Bake it in the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the frosting, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until you have stiff peaks. Now take that chilled cake and frost it generously!
- Top it off with the sweetened shredded coconut for that extra coconut kick and some lovely decoration!
Now, slice that beauty, serve it up, and enjoy. Trust me, everyone will be coming back for seconds! Happy baking!