Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 & 1/2 cups (3 sticks) unsalted butter, softened; 2 cups granulated sugar; 5 eggs, at room temperature; 1 & 1/2 teaspoons vanilla extract; 1 & 1/2 teaspoons almond extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup milk; 4 ounces sweetened shredded coconut

Servings: persons

1 & 1/2 cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
5 eggs, at room temperature
1 & 1/2 teaspoons vanilla extract
1 & 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

1
Preheat oven to 350u00b0. Grease 2 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.
2
Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.
3
Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.
4
Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

1328

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 & 1/2 cups (3 sticks) unsalted butter, softened, 2 cups granulated sugar, 5 eggs, at room temperature, 1 & 1/2 teaspoons vanilla extract, and more.

Yes, Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake

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