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Moist and Fluffy Coconut Cake

Moist and Fluffy Coconut Cake
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Welcome to a world where sweet, rich flavors meet the moist, fluffy textures of a perfectly baked cake. Our Moist and Fluffy Coconut Cake promises to transport your senses to a tropical retreat with each delectable bite. Enveloped in a decadent cream cheese frosting and generously topped with shredded coconut, this cake is not just a treat—it’s a celebration in every slice. Whether you’re preparing for a party, special occasion, or simply craving a creamy delight, this coconut cake will earn a top spot in your dessert rotation.

Ingredients

Scale

Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup shredded sweetened coconut

Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups shredded sweetened coconut (for topping)

Instructions

Step 1: Preheat The Oven

Preheat your oven to 350°F (175°C) to ensure an even, consistent bake. Grease and flour three 9-inch round cake pans to prevent the cake from sticking, ensuring a smooth release after baking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process allows air to be incorporated into the batter, which is essential for a light cake. Gradually add the eggs, one at a time, beating well after each addition to maintain the incorporated air.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking aerates the flour and blends the leavening agents evenly.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the creamed mixture, alternating with coconut milk. Start and end with the dry ingredients to maintain the batter’s consistency. Stir in vanilla and coconut extracts, followed by shredded sweetened coconut, enhancing those tropical flavors.

Step 5: Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean—a sign that your cakes are perfectly baked. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 6: Prepare The Frosting

For the frosting, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating until the frosting is light and fluffy. Enhance the flavor further by stirring in vanilla and coconut extracts.

Step 7: Assemble The Cake

Spread the cream cheese frosting between layers, atop, and around the sides of the cake. Ensure each layer of cake is thickly stacked with frosting. Finish by pressing shredded coconut into the frosting on the top and sides of the cake for that extra wow factor.

Step 8: Chill And Serve

Chill the completed cake for at least 30 minutes. This allows the frosting to set, making it easier and more appealing to slice. Enjoy your masterpiece, a tropical delight in cake form, with family and friends.

Notes

Note on Coconut Milk

Use full-fat coconut milk for a richer texture and flavor in your cake. Light coconut milk may not offer the same level of moistness and might alter the cake’s texture. Shake the can of coconut milk well before opening to ensure an even distribution of coconut cream and liquid, which enhances the flavor.

Note on Room Temperature Ingredients

Ensuring your butter and eggs are at room temperature is crucial for the success of this recipe. Room temperature ingredients blend more seamlessly, creating a homogenous batter that results in a finer crumb and more consistent rise when baked.

Note on Cooling the Cake

Allowing the cake to cool in pans for only 10 minutes ensures that the cakes are firm enough to handle but still warm, facilitating easy removal. If they cool completely in the pans, they may become difficult to remove. Transferring them to a wire rack completes the cooling process evenly.

Note on Coconut Variations

Feel free to experiment with the type of coconut used in this cake. Unsweetened coconut can be used for a less sweet finish, while toasted coconut could offer an extra depth of flavor and texture – particularly effective if you wish to offset the sweetness of the frosting.

Note on Frosting Techniques

Using a spatula or bench scraper will ensure an even coating of frosting on your cake. Begin frosting with a crumb coat—a thin layer of frosting to lock in crumbs. Then, chill the cake before applying the final coat. This technique guarantees a clean, crumb-free finish.

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