Easy Coconut Cake Recipe: A Delightfully Simple Dessert

This easy coconut cake recipe delivers a moist, delicious cake bursting with coconut flavor, perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe is designed for simplicity and guaranteed success. Say goodbye to complicated baking techniques and hello to a heavenly coconut treat!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it incredibly convenient.

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 cup (140g) sweetened shredded coconut

For the Coconut Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ½ cup (120ml) milk
• 1 teaspoon vanilla extract
• 1 cup (140g) sweetened shredded coconut

Step-by-Step Baking Instructions:

Follow these simple steps to create your delicious coconut cake:

Preparing the Cake Batter:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers release easily.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the leavening agents evenly.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works perfectly for this step.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Fold in Coconut: Gently fold in the shredded coconut.

Baking the Cake Layers:

1. Pour & Bake: Divide the batter evenly between the prepared baking pans.
2. Baking Time: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
3. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from crumbling.

Making the Coconut Frosting:

1. Cream Butter: In a large bowl, cream together the softened butter until light and fluffy.
2. Add Sugar Gradually: Gradually add the powdered sugar, beating until smooth.
3. Add Milk & Vanilla: Add the milk and vanilla extract, beating until the frosting is light and fluffy.
4. Fold in Coconut: Gently fold in the shredded coconut.

Assembling the Cake:

1. Frosting: Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
2. Layer & Frost: Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a lighter cake.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• Get Creative: Add other ingredients like chocolate chips or nuts to customize your cake!

This easy coconut cake recipe is a guaranteed crowd-pleaser. Enjoy the delicious results of your baking efforts! Remember to share your baking creations and tag us! (Add a social media tag here if desired).