Coconut cake

• For 12 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1/2 cups
  • Eggs : 3
  • Coconut milk : 1 cup
  • Vanilla extract : 1 teaspoon
  • Shredded coconut : 1 cup
• Frosting
  • Unsalted butter (softened) : 1 cup
  • Powdered sugar : 4 cups
  • Coconut milk : 1/4 cup
  • Vanilla extract : 1 teaspoon
  • Shredded coconut : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the coconut milk and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
• Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• In the meantime, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until smooth and fluffy.
• Once the cakes are completely cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake.
• Sprinkle the shredded coconut over the frosted cake, pressing gently to adhere.
• Serve and enjoy!

Tips

• Make sure the butter is softened before creaming it with the sugar to achieve a light and fluffy texture.
• For extra coconut flavor, you can add a few drops of coconut extract to the cake batter or frosting.
• Toasting the shredded coconut before sprinkling it on the cake can enhance its flavor.

Information

• This coconut cake is perfect for special occasions or as a delightful treat any time of the year.
• Store any leftover cake in an airtight container at room temperature for up to 3 days.