Step-By-Step Guide To Baking Moist Coconut Cake At Home

Coconut cake is a soft, moist dessert made with coconut milk and shredded coconut. The batter is prepared by mixing dry ingredients with butter, sugar, eggs, and coconut milk. After baking, it's topped with whipped cream frosting and coconut flakes for a delicious treat.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup shredded coconut
• 1 cup coconut milk
• ½ cup unsalted butter (softened)
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Frosting:

• 2 cups heavy cream or whipped cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup shredded coconut (for topping)

Step-by-Step Recipe:

Step 1: Preheat the Oven & Prepare the Pan

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add shredded coconut and mix well.

Step 3: Prepare the Batter

• In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Gradually add the dry ingredients, alternating with coconut milk, and mix until smooth. Do not overmix.

Step 4: Bake the Cake

• Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Prepare the Frosting

• Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Step 6: Assemble the Cake

• Once the cake is completely cooled, spread the whipped cream frosting over the top and sides. Sprinkle shredded coconut on top for a beautiful finish.

Step 7: Serve & Enjoy

• Slice and serve this delicious, moist coconut cake with tea, coffee, or as a dessert for special occasions!

Tips for the Best Coconut Cake:

• Use fresh coconut for the best flavor.
• If you like extra coconut flavor, add coconut extract to the batter.
• Store the cake in the fridge for up to 3 days in an airtight container.

Enjoy your homemade soft and fluffy coconut cake.