Coconut cake. This perfect coconut cake sets the bar for homemade cakes everywhere. It's supremely moist with a soft fluffy crumb and intense coconut flavor. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting.
It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. Coconut Cake: A towering triple-layer beauty, filled & iced with a fluffy, marshmallow-y frosting This coconut cake recipe bakes up light as a cloud and so pillowy! It's just sweet enough and extra-moist. You can have Coconut cake using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Coconut cake
- Prepare 1 3/4 Cups of Flour.
- It’s 1 Cup of Sugar.
- It’s 1/2 Cup of Salted Butter.
- It’s 2 of Eggs.
- You need 1 Cup of Coconut, Coconut.
- It’s 1 1/2 Cups of Milk.
- It’s 2 Teaspoons of Baking powder.
- You need 1/2 Teaspoon of Soda powder.
- Prepare 1 of Lime , juiced + zest.
Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. Coconut cake is an Easter and holiday favorite, but delicious any time. I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it.
Coconut cake step by step
- Combine milk and coconut. If you are using dried coconut, instead of fresh, let the coconut soak in the milk for ten minutes till it swells up..
- Grease and flour a 9"x5" loaf pan, in a medium bowl sift flour, baking powder, baking soda; to get it mixed. Cream butter and sugar. Add eggs one by one and cream again. Add lime juice and rind. Mix well..
- Add half the coconut milk mix and half the flour. Stir to mix..
- Preheat oven to 180 degree C. Add the other half of coconut milk mix and flour. Stir till smooth and creamy. If the batter is thick can add 2 or 3 tbsp of milk to make it creamy. Pour into greased tin..
- Bake for 40 min or until a toothpick inserted in the center comes out clean. If you bake this in a 9" inch round pan it will take around 30-35 min to bake and 50 minutes in a loaf tin..
- Bonus: I sliced the cake into half and added a layer of vanilla ice cream with lemon zest folded through and put it in the freezer for a few hours before serving. The cake got a little hard since it was in the freezer, but it was nice over all..
This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! This Coconut Cake is made from scratch, and topped with a scrumptious cream cheese frosting that is so addicting. The toasted coconut topping gives it an incredible flavor. Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch.
