Introduction:
This old-fashioned coconut cake recipe is a classic dessert that is sure to impress. The light and fluffy coconut cake layers are filled with a creamy coconut frosting, making it the perfect sweet treat for any occasion. With a hint of tropical flavor, this cake is truly a crowd-pleaser!
Preparation time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Stir in the shredded coconut until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are completely cool, frost with coconut frosting and sprinkle with additional shredded coconut, if desired.
Nutrition Information:
Calories: 350 || Carbohydrates: 40g || Protein: 4g || Fat: 20g || Fiber: 1g || Sugar: 25g