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–+ servings
Coconut Cake Dessert

Discover the magic of Coconut Cake Dessert with this easy and delicious recipe Perfect for any occasion and sure to impress everyone
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour preferably unbleached
  • 2 cups granulated sugar
  • 1 cup butter, softened not melted
  • 4 large eggs room temperature
  • 1 cup coconut milk canned, real coconut milk
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups sweetened shredded coconut

Equipment

  • Mixing bowls
  • Electric mixer
  • Mixing spatula
  • Cake pans (9-inch round)
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, cream together butter and sugar until pale and fluffy (about 5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine coconut milk, buttermilk, and vanilla extract in a measuring cup.
  6. Alternate adding the dry ingredients and wet ingredients to the butter mixture, starting and ending with the flour mixture.
  7. Gently fold in shredded coconut until evenly distributed.
  8. Divide batter evenly among the three prepared pans.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
  11. For the frosting, beat the softened butter until creamy, gradually adding powdered sugar.
  12. If too thick, add coconut milk one tablespoon at a time.
  13. Add vanilla and salt, then beat until light and fluffy.
  14. Assemble the cake by placing the first layer on a serving plate, spreading 1 cup of frosting on top, then repeat with the second layer.
  15. Place the third layer on top and frost the top and sides of the cake, pressing shredded coconut onto the frosting.

Nutrition

Calories: 350kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use room temperature ingredients for the best results; take them out of the fridge an hour before starting. If you're looking for variations, try adding lemon zest, cocoa powder for a chocolate version, or toasting your shredded coconut for a deeper flavor. This cake keeps well; it can be made a day in advance as it actually tastes better after sitting. Store leftovers in the fridge, wrapped well, for up to 5 days, or freeze unfrosted layers for up to 3 months.
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