Delicious Creamy Coconut Cake
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup all-purpose flour
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup coconut milk
1/2 cup sour cream
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 cup shredded coconut (for garnish)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
Add Dry to Wet: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and sour cream. Begin and end with the dry ingredients, mixing just until combined.
Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare Frosting: While the cake cools, make the frosting. In a medium bowl, beat together the softened butter and powdered sugar until smooth. Gradually add the coconut milk and vanilla extract, beating until the frosting is creamy and spreadable.
Frost and Garnish: Once the cake is completely cool, spread a layer of frosting over the top and sides. Garnish with additional shredded coconut.
Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 50-60 minutes
Kcal: Approximately 350 kcal per serving
Servings: 8 servings
