Creamy Coconut Cake

Here’s a delightful recipe for a creamy coconut cake that is moist, fluffy, and bursting with coconut flavor:

Creamy Coconut Cake

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1 cup shredded sweetened coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon coconut extract
• 1 cup shredded sweetened coconut (for garnish)

For the Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon coconut extract

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
   • Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Mix until just combined.
   • Fold in the shredded coconut.
3. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
4. Prepare the Filling:
   • In a chilled mixing bowl, whip the heavy cream, powdered sugar, and coconut extract together until stiff peaks form.
5. Prepare the Frosting:
   • In a large mixing bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar, beating until smooth and fluffy.
   • Add the coconut milk and coconut extract, and beat until well combined.
6. Assemble the Cake:
   • Once the cakes are completely cool, place one cake layer on a serving plate. Spread the whipped cream filling evenly over the top.
   • Place the second cake layer on top of the filling.
   • Frost the top and sides of the cake with the coconut frosting.
7. Garnish:
   • Press the shredded sweetened coconut onto the sides and top of the cake for a beautiful finish.
8. Serve:
   • Slice and serve the creamy coconut cake. Enjoy!

Tips:

• Coconut Milk: Use full-fat coconut milk for the best flavor and texture.
• Storage: Store the cake in the refrigerator. Let it come to room temperature before serving for the best texture and flavor.
• Decorations: Add toasted coconut flakes, coconut shavings, or even fresh berries on top for extra flair.

This creamy coconut cake is perfect for birthdays, special occasions, or any time you’re craving a sweet, tropical treat. Enjoy the rich coconut flavor and moist, fluffy texture!