Coconut Cake Recipe

coconut-cake-2016
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If you’re looking for a great addition to your springtime dessert spread, consider baking this coconut cake! Whether you need something to serve after Easter dinner or you’re looking for a great cake to bake “just because”, this recipe won’t disappoint.

Recipe for Coconut Cake

Adapted from Food Network

Ingredients:

  • Nonstick cooking spray
  • 3 sticks (3/4 pound) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • 4 ounces sweetened, shredded coconut
  • 1 batch vanilla frosting
  • Shredded coconut, for sprinkling

Instructions:

Make sure the butter has been left out at room temperature before you begin making the cake.

Preheat the oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans with nonstick cooking spray. You can also use the special nonstick cooking spray that is used specifically for baking, if you happen to have it on hand. Set the pans aside.

Add the butter and sugar to a large mixing bowl and beat together on medium speed until the mixture has a light and fluffy appearance. This should take around 5 minutes. Then with the mixer set to low speed, beat in the eggs one at a time, mixing for about 30 seconds before adding the next egg. Scrape the bowl after adding 3 of the eggs. Mix in the vanilla and almond extract after all the eggs are added and continue beating until all the ingredients are mixed well. The mixture might have a grainy appearance – this is completely normal and the batter will smooth out once you add the dry ingredients.

Sift the flour, baking powder, baking soda, and salt together into a large bowl. Set the mixer on low speed and slowly beat in the milk and mix until smooth. Next, add the dry ingredients into the wet ingredients, and mix on low speed until the batter is smooth. Fold in the shredded coconut using a rubber spatula.

Add half of the batter to each 9-inch pan and smooth the top using the rubber spatula. Place the pans in the oven and bake until a toothpick inserted in the center of each half comes out clean. This should take between 45 – 55 minutes. Remove from the oven and place the pans on a baking rack for 30 minutes. Once the 30 minutes have passed, loosen the sides of each half with a dull knife and then turn the cakes out onto the baking racks to cool all the way through.

To frost the cake, place one of the cake rounds onto the serving platter and ice the middle with the vanilla frosting. Sprinkle the top with coconut and place the second cake round on top. Ice the sides of the cake and the top and sprinkle the cake with more shredded coconut. You can make this cake up to a day in advance. You can actually use any type of frosting that you want, including chocolate and cream cheese. This cake also tastes delicious when garnished with shaved white chocolate.

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