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Creamy Coconut Cake

A delightful dessert featuring moist, fluffy cake layers generously layered with velvety coconut frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cups milk
  • 4 large eggs at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoons vanilla extract
  • 1 cups shredded coconut (unsweetened)
  • pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. In a separate bowl, cream the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
  7. Fold in the shredded coconut gently.
Baking
  1. Pour the batter evenly into the prepared cake pans.
  2. Bake for 25-30 minutes or until a toothpick comes out clean.
  3. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
  1. Spread the frosting between the layers and on top of the cooled cake.
  2. Sprinkle shredded coconut on top for extra decoration.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. For freezing, slice the cake and wrap pieces tightly before placing in a freezer-safe container. Reheat gently as needed.