Simple Coconut Cake Recipe: A Delightfully Easy Bake

This simple coconut cake recipe is perfect for beginner bakers and anyone craving a delicious, moist, and intensely flavorful coconut treat without the fuss. This recipe focuses on achieving maximum coconut flavor with minimal ingredients and steps. Let's dive in!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it incredibly convenient. You likely already have most of them in your pantry!

• For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ 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 Cream Frosting:

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

Step-by-Step Baking Instructions:

Follow these simple steps for a perfectly baked coconut cake:

Preparing the Cake Batter:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures easy removal.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter cake. An electric mixer is helpful here!
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 – don't overmix!
6. Coconut Infusion: Gently fold in the shredded coconut.
7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Making the Coconut Cream Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter until light and fluffy.
2. Add Sugar Gradually: Gradually add the powdered sugar, beating until smooth and creamy.
3. Incorporate Coconut & Cream: Beat in the shredded coconut and heavy cream until well combined.
4. Vanilla Flavor: Stir in the vanilla extract.

Assembling the Cake:

1. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from crumbling.
2. Frost & Enjoy: Once the cakes are completely cool, frost the top of one layer with a generous amount of coconut frosting. Carefully place the second cake layer on top and frost the entire cake.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Check for Doneness: Use a wooden skewer to check for doneness. If it comes out clean, the cake is ready.
• Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions:

This simple coconut cake is delicious on its own, but you can enhance it further:

• Serve with Fresh Berries: Add a touch of freshness with your favorite berries.
• Garnish with Toasted Coconut: A sprinkle of toasted coconut adds a delightful crunch and visual appeal.
• Pair with Coffee or Tea: The perfect accompaniment to this cake!

This simple coconut cake recipe is a guaranteed crowd-pleaser. Its ease of preparation and intensely delicious flavor make it perfect for any occasion. Enjoy!