Description
A moist and tender white cake layered and frosted with creamy coconut frosting, topped with shredded coconut for a tropical and delightful dessert perfect for celebrations or any occasion.
Ingredients
For the Cake:
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2 ¾ cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
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1 cup coconut milk or regular milk
For the Frosting:
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1 cup unsalted butter, softened
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8 cups powdered sugar
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¼ cup coconut milk
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1 teaspoon vanilla extract
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½ teaspoon coconut extract
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1 ½ to 2 cups sweetened shredded coconut, for decoration
Instructions
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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
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Mix in vanilla and coconut extracts.
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Alternately add flour mixture and coconut milk to the butter mixture, starting and ending with flour. Mix until just combined.
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Divide batter evenly among prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
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For frosting, beat butter until creamy. Gradually add powdered sugar, alternating with coconut milk, until smooth. Stir in vanilla and coconut extracts.
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Frost cake layers and sides. Sprinkle shredded coconut generously over frosting.
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Refrigerate covered for 1 hour for frosting to set before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400-450 kcal
- Sugar: 35-38g
- Sodium: 250-280mg
- Fat: 22-25g
- Saturated Fat: 15-18g
- Unsaturated Fat: 5-6g
- Trans Fat: <1g
- Carbohydrates: 45-50g
- Fiber: 2g
- Protein: 4-5g