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Coconut Cake

Coconut Cake
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Coconut Cake is a tropical delight that will elevate any celebration! With its light, fluffy texture and rich coconut flavor, this cake is perfect for birthdays, weddings, or just because. The luscious frosting and shredded coconut topping create an irresistible treat that not only tastes incredible but also looks stunning on any dessert table. Whether you’re a lifelong coconut lover or simply in search of a delightful dessert to impress your guests, this Coconut Cake will not disappoint.

Ingredients

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  • 5 large eggs (separated)
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 1 cup canned unsweetened coconut cream
  • 2 ¼ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon coconut extract
  • 14-ounce bag shredded sweetened coconut
  • ¼ teaspoon cream of tartar
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup buttermilk (room temperature)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In one bowl, whip egg whites with cream of tartar until stiff peaks form. Set aside.
  3. In another bowl, combine sugar, butter, and canola oil; mix until creamy. Add egg yolks, extracts, coconut cream, and buttermilk; mix well.
  4. In a third bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate into wet ingredients until just combined.
  5. Fold in whipped egg whites and shredded coconut gently.
  6. Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes before transferring to a cooling rack.

Nutrition

Find it online: https://recipesfish.com/coconut-cake/