🥥 Classic Coconut Cake
🛒 Ingredients
For the Cake:
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1 cup (225g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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2¾ cups (340g) cake flour (or use all-purpose flour sifted with a bit of cornstarch)
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1 tbsp baking powder
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½ tsp salt
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1 cup (240ml) coconut milk (or regular milk with 1 tsp coconut extract)
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1 tsp vanilla extract
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1 tsp coconut extract (optional, but enhances flavor)
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1½ cups sweetened shredded coconut (folded into the batter)
For the Frosting:
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1 cup (225g) unsalted butter, softened
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3–4 cups (360–480g) powdered sugar, sifted
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¼ cup (60ml) coconut milk or cream
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1 tsp vanilla extract
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1 tsp coconut extract
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Pinch of salt
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1½–2 cups sweetened shredded coconut, for decorating
👩🍳 Instructions
1. Preheat oven to 175°C / 350°F.
Grease and flour two 8-inch (or three 6-inch) round cake pans. Line bottoms with parchment if desired.
2. Cream butter and sugar
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Beat butter and sugar on medium-high until light and fluffy, about 3–5 minutes.
3. Add eggs
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Add eggs one at a time, mixing well after each addition.
4. Mix dry ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine wet and dry
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Mix coconut milk with vanilla and coconut extract.
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Alternate adding dry ingredients and coconut milk mixture to the batter in 3 additions, beginning and ending with flour.
6. Fold in shredded coconut
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Gently stir in 1½ cups coconut flakes.
7. Bake
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Divide batter evenly into pans.
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Bake for 25–35 minutes, or until a toothpick comes out clean.
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Let cool completely before frosting.
🎂 Frosting & Assembly:
Make the frosting:
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Beat butter until creamy.
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Add powdered sugar 1 cup at a time, then coconut milk, vanilla, coconut extract, and a pinch of salt.
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Beat until light and fluffy (add more sugar or milk as needed for spreadable consistency).
Assemble:
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Spread frosting between layers and over the entire cake.
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Press shredded coconut onto the sides and top.
🧊 Storage:
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Store at room temp (covered) for 1–2 days, or in the fridge for up to 5 days.
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Freezes well (unfrosted or frosted).
Would you like a vegan, gluten-free, or sheet cake version of this coconut cake?