Coconut Cake is super moist & flavorful with a coconut buttercream frosting. It's the perfect spring dessert for a crowd!
Ingredients :
2 ½ cups all purpose flour
1 cup unsweetened coconut flakes
1 tablespoon baking powder
1 teaspoon salt
¾ cup unsalted butter softened
1 ½ cups granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
13.7 ounces unsweetened coconut milk 1 can
1 ½ cup unsalted butter softened
6 cups powdered sugar
6 tablespoons unsweetened coconut cream more as needed
½ teaspoon coconut extract
1 pinch salt or to taste
Directions :
Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, shredded coconut, baking powder, and salt.
In a large bowl, cream the butter and sugar with an electric hand mixer until fluffy, approximately 3 minutes. Beat in eggs, one at a time, then add in vanilla.
With the mixer on low, beat in the flour mixture in 2 parts, alternating with coconut milk. Divide the batter between the prepared cake pans.
Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Transfer the cake pans to a wire rack and allow the cakes to cool in the pan for 10 minutes. Remove and cool completely on the rack before frosting, about 1 hour.
