Step into the world of tropical flavors with our Moist Coconut Cake. Delicately infused with the essence of coconut and baked to perfection, this cake promises a melt-in-the-mouth experience. Whether you’re from a tropical paradise or a bustling city, this cake will transport you straight to a serene beach with every bite. Let’s embark on this culinary journey and craft a masterpiece that’s bound to impress.
Ingredients:
For the Coconut Cake:
2¼ cups (280g) all-purpose flour
¼ cup (30g) cornstarch
1 tbsp baking powder
½ tsp salt (omit if using salted butter)
½ cup (113g) unsalted butter, room temperature
3 tbsp unflavored vegetable oil
1⅔ cups (332g) white granulated sugar
3 large eggs, room temperature
1½ tsp vanilla essence/extract
1 tsp coconut essence/extract (alternatively, ½ tsp almond essence/extract)
1¼ cups (275g) canned coconut milk
1 cup (80g) shredded coconut (dried/threaded coconut)
For the Coconut Cream Cheese Frosting:
1 cup (225g) unsalted butter, room temperature
4½ cups (570g) icing sugar (powdered/confectioners sugar)
1½ cups (335g) cream cheese, cold and firm
1½ tsp vanilla essence/extract
1 tsp coconut essence/extract (alternatively, ½ tsp almond essence/extract)
1½ cups (120g) shredded coconut (dried/threaded coconut) for decoration
Directions:
Preparation: Begin by preheating your oven to 320°F (160°C). If your oven lacks a fan option, set it to 347°F (175°C). Grease your cake pan and line the bottom with parchment paper.
Dry Ingredients: In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk them together and set aside.
Butter & Sugar Mix: In another bowl, blend the butter, vegetable oil, and sugar using a hand mixer. Beat until it adopts a light, creamy texture.
Egg Incorporation: Introduce the eggs one at a time, ensuring a thorough mix after each addition.
Flavorings & Coconut Milk: Add the vanilla and coconut extracts, followed by the coconut milk. Blend until you achieve a smooth mixture.
Dry Mix & Shredded Coconut: Gradually fold in the dry ingredients. Once incorporated, stir in the shredded coconut.
Baking: Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick comes out clean.
Frosting: While the cake cools, prepare the frosting. Blend the butter, icing sugar, cream cheese, vanilla, and coconut extracts until smooth. Once the cake is cool, generously apply the frosting. Garnish with the shredded coconut.
Notes/Conclusion: Our Moist Coconut Cake offers a harmonious blend of textures and flavors, making it an instant favorite. Its creamy frosting complements the soft cake base, promising an unforgettable dessert experience. Whether served at a grand celebration or a casual gathering, this cake is sure to steal the show.
Enjoyed this tropical delight? Share the recipe with friends and family, and spread the joy of baking!