Ingredients for Coconut Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Self Rising Flour
- Coconut Milk
- Vanilla Extract
- Sour Cream
- 1 cup milk
- Sweetened Flaked Coconut
- Water
- Cream Of Tartar
- 1 teaspoon salt
- Egg Whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut and coconut extract.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the coconut cream and coconut extract.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with toasted coconut flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
420g
Fat
113g
Carbs
44g
