Coconut Cake Recipe
This moist coconut cake recipe is a crowd-pleaser and perfect for any occasion. The soft and fluffy texture of the cake layers combined with the intense coconut flavor will delight your taste buds.
Ingredients
- 2 cups Flour
- 1/4 cup Cornstarch
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Butter room temperature
- 1/2 cup Vegetable Oil
- 2 cups Sugar
- 4 Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Coconut Extract
- 1 cup Coconut Milk
- 1 cup Shredded Coconut
Instructions
- Preheat your oven to 350°F (180°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.2 cups Flour, 1/4 cup Cornstarch, 1 tablespoon Baking Powder, 1/2 teaspoon Salt
- In another large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.1/2 cup Butter, 1/2 cup Vegetable Oil, 2 cups Sugar
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and coconut extract.4 Eggs, 2 teaspoons Vanilla Extract, 1 teaspoon Coconut Extract
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.1 cup Coconut Milk
- Fold in the shredded coconut until evenly distributed in the batter.1 cup Shredded Coconut
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are completely cooled, you can frost them with your favorite frosting (such as a coconut cream cheese frosting) and decorate with additional shredded coconut if desired.