15/10/2025
Toasted Coconut Cake
Ingredients For the Cake :
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (225g) unsalted butter , softened
1 ¾ cups (350g) sugar
4 large eggs , room temperature
1 cup (240ml) coconut milk (or whole milk)
1 tsp vanilla extract
1 tsp coconut extract (optional for stronger flavor)
For the Frosting :
1 ½ cups (340g) unsalted butter , softened
4 cups (500g) powdered sugar
¼ cup (60ml) heavy cream (or milk)
1 tsp vanilla extract
½ tsp coconut extract (optional)
For Decoration :
1 ½ cups (120g) sweetened shredded coconut
Instructions :
Preheat oven to 350°F (175°C) . Grease and flour two 8-inch (20cm) round cake pans .
In a medium bowl , whisk together flour , baking powder , and salt . Set aside .
In a large bowl , cream butter and sugar together until light and fluffy .
Beat in the eggs one at a time , mixing well after each addition. Stir in vanilla and coconut extract .
Alternate adding the flour mixture and coconut milk , beginning and ending with flour .
Mix until just combined .
Divide batter evenly between the pans and bake for 25–30 minutes , or until a toothpick inserted in the center comes out clean .
Cool in pans for 10 minutes , then transfer to a wire rack to cool completely .
While cakes cool , spread shredded coconut evenly on a baking sheet and toast in the oven for 5–8 minutes until golden brown .
Stir occasionally to prevent burning .
Let cool .
For the frosting , beat butter until creamy .
Gradually add powdered sugar , mixing well .
Add heavy cream , vanilla , and coconut extract , and whip until smooth and fluffy .
Assemble the cake by placing one layer on a serving plate , spread frosting on top , then add the second cake layer .
Frost the outside and top of the cake with remaining frosting .
Press toasted coconut around the sides and sprinkle generously on top .
Slice and enjoy !
