Instructions
1. Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
2. Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in vanilla and coconut extracts.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Fold in shredded coconut.
3. Bake the Cakes:
- Divide batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
4. Make the Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and salt, beating until smooth.
- Add vanilla and milk/cream until frosting reaches spreading consistency.
5. Assemble the Cake:
- Place one cake layer on a serving plate and spread frosting on top.
- Repeat with the second layer.
- Top with the third layer and frost the top and sides.
- Press shredded coconut on the sides and top for a beautiful finish.
Tips:
- For extra flavor, lightly toast the shredded coconut before adding it to the batter or frosting.
- Keep the cake refrigerated if not serving immediately; bring to room temperature before slicing.
- Optional: add a layer of coconut cream or pineapple filling between the layers for a tropical twist.
If you want, I can also give you a quick 1-bowl coconut cake recipe that’s super easy but still fluffy and flavorful.
Do you want me to share that version?
Related Posts:
Pages: 1 2