Traditional Coconut Cake

A delightful and moist traditional coconut cake that brings a taste of the tropics to your dessert table, perfect for any occasion.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup whole milk

1/2 cup coconut milk

2 cups sweetened shredded coconut

1 cup confectioners' sugar

1/4 cup coconut cream

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Combine flour, baking powder, and salt in another bowl. Gradually add to the creamed mixture alternately with the whole milk, beating well after each addition. Stir in coconut milk until just combined.

5. Fold in the shredded coconut. Divide the batter evenly between the prepared pans.

6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

7. For the frosting, mix confectioners' sugar and coconut cream in a bowl until smooth and spreadable. Frost the cooled cake layers and sprinkle additional coconut on top.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating

Allow the cake to come to room temperature or lightly warm in the microwave for 10-15 seconds per slice.

Scan for cooking tips & leave a review!

itsonly.recipes/view/traditional-coconut-cake

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.