Coconut Cake
Soft, tender layers and a light coconut flavor give this old-fashioned coconut cake its timeless charm. Shredded coconut adds just the right touch of sweetness, making every slice feel simple and special. It’s the kind of homemade cake that looks right at home on an Easter dessert table or any spring gathering.
Servings 12
Equipment
Ingredients
- ½ Cup Butter
- 1½ Cups Sugar
- 2 Eggs
- 3 Cups Cake Flour sifted
- 4 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 Cup Milk
- 1 teaspoon Vanilla
- ½ Cup Coconut shredded
Instructions
- Preheat oven to 375℉.
- Grease 2 9-inch round cake pans and set aside.
- Cream butter and sugar together.
- Add eggs, 1 at a time, beating after each one is added.
- Sift cake flour, baking powder, and salt together.
- Add flour mixture alternately with milk to butter mixture.
- Mix in vanilla.
- Stir in shredded coconut.
- Pour into greased pans.
- Bake at 375℉ for 25 minutes or until toothpick inserted in center comes out clean.
- Cool in the pans for 5 to 10 minutes and then remove from the pans and cool on wire rack.
- Once cooled completely, fill and frost with your frosting of choice.
Notes
Helpful Tips
- Measure the flour carefully. Spoon the cake flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This keeps the cake from turning out heavy.
- Use unsweetened shredded coconut if you want a more balanced flavor. Sweetened coconut works too, but unsweetened keeps the cake from becoming overly sweet.
- If your coconut pieces are large, chop them slightly. Smaller pieces distribute more evenly through the batter and keep the texture consistent.
- Trim the tops if they dome. A serrated knife can level the layers so the cake stacks neatly and looks more polished.
- Add a coconut boost between the layers. Sprinkle a little shredded coconut over the frosting before placing the second layer on top.