Coconut Cake
A light and fluffy coconut cake that transports you to tropical shores, perfect for any celebration or cozy afternoon treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup milk
- 0.5 cup butter, softened
- 3 pieces eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- powdered sugar for decoration
- edible daisies for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk, mixing until just incorporated.
- Divide the batter evenly between the prepared cake pans.
- 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 about 10 minutes, then turn them out onto wire racks to cool completely.
- Once cooled, layer the cakes with your favorite frosting and decorate with powdered sugar and edible daisies.
Notes
To maintain freshness, store it in an airtight container at room temperature for one to two days. If you want to keep it longer, refrigerate for about a week or freeze for up to three months.