Description
A tender and moist coconut cake filled with sweet shredded coconut and topped with a light frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 cup powdered sugar (for frosting)
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup shredded coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Fold in 2 cups of shredded coconut gently. Divide the batter between prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whisk together powdered sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and spreadable.
- Once the cakes are cool, frost the tops and sprinkle remaining shredded coconut over the frosted cake.
Notes
Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg