Description
A delightful coconut cake with an airy texture and rich flavor, perfect for any celebration.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup milk
- 1/2 cup butter, softened
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Powdered sugar for decoration
- Edible daisies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream the softened butter and sugar until it’s light and fluffy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Whisk together flour, baking powder, salt, and shredded coconut in a separate bowl. Gradually add this dry mixture to the creamed mixture, alternately with the milk, mixing until just combined.
- Divide the batter between the prepared cake pans.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Layer the cakes with your favorite frosting and decorate with powdered sugar and edible daisies.
Notes
For extra coconut flavor, consider using coconut milk. You can also experiment by adding pineapple pieces or almond extract.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical