Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
For the Coconut Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 2 9-inch cake pans
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, until the batter is smooth.
7. Fold in the shredded coconut.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
For the Coconut Buttercream:
1. In a large bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the coconut milk and vanilla extract and beat until the frosting is smooth and creamy.
4. Fold in the shredded coconut.
Assembly:
1. Place one cake layer on a cake stand or serving plate.
2. Spread a layer of coconut buttercream on top of the cake.
3. Place the second cake layer on top of the buttercream.
4. Frost the top and sides of the cake with the remaining coconut buttercream using an offset spatula.
5. Garnish with additional shredded coconut, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 33g
Carbohydrates: 70g
Protein: 4g
Sodium: 270mg
Sugar: 56g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use whole milk or buttermilk instead.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- Add a layer of sliced fresh strawberries or raspberries between the cake layers.
- Use toasted coconut flakes instead of shredded coconut for a nuttier flavor.
- Add a few drops of coconut extract to the cake batter for a stronger coconut flavor.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for 30 minutes before slicing for cleaner slices.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh flowers or fruit.
Garnishes:
- Shredded coconut
- Fresh fruit
- Whipped cream
- Edible flowers
Pairings:
- A cup of hot coffee or tea
- A glass of cold milk
Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of coconut milk in the recipe.
- If the frosting is too thick, add a tablespoon of coconut milk at a time until it reaches the desired consistency.
- If the frosting is too thin, add more powdered sugar until it thickens.
Food safety advice:
- Make sure to wash your hands and all surfaces before starting the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Coconut cake is a popular dessert in the Southern United States, where it is often served at special occasions like weddings and birthdays.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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