Ingredients for Luscious Coconut Cake
- 1/4 cup all-purpose flour
- Baking Powder
- 1/4 tsp salt
- 2 cups powdered sugar
- Shortening
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup milk
- Coconut Extract
- Vanilla Extract
- 2 large eggs
- Flaked Coconut
- All Purpose Flour
- Pure Vanilla Extract
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 cup shredded sweetened coconut
- Almond Extract
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Luscious Coconut Cake
- Preheat oven to 400°F (200°C). Grease and flour four 9-inch round cake pans.
- Cake: In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour, baking powder, baking soda, and salt; mix well.
- Add the buttermilk, vanilla extract, and almond extract; mix until just combined.
- Beat in the eggs one at a time, then stir in the shredded coconut.
- Divide batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Coconut Filling: In a medium saucepan, whisk together the sugar, flour, milk, and eggs.
- Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a bubbly boil (about 15 minutes).
- Remove from heat and stir in the coconut and vanilla extract. Let cool completely.
- Once the cakes and filling are cool, frost the top of one cake layer with a generous amount of the coconut filling. Top with another cake layer and repeat until all layers are used.
- Whipped Cream Frosting: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form.
- Frost the top and sides of the cake with the whipped cream frosting. Garnish with toasted coconut flakes.
- OR
- Coconut Milk Frosting: In a large bowl, beat together the butter, salt, vanilla, and almond extract until light and fluffy.
- Gradually add the powdered sugar and coconut milk alternately, beating until smooth and creamy.
- Frost the cake and garnish with toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
335 g
Sugar
9947g
Fat
3015g
Carbs
985g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Desserts Eggs Dairy Fruit American Southern United States Oven Dinner Party Holiday Event Kid Friendly Romantic Cakes Nuts Dietary Low Sodium Comfort Food Low In Something Coconut Kwanzaa Novelty Taste Mood Equipment Number Of Servings 4 Hours Or Less
