Recipe: Perfect Coconut Cake

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. 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. You can have Coconut Cake using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut Cake

1. It's 2 1/2 cups of All-Purpose Flour.
2. It's 1 cup of Sweetened Shredded Coconut.
3. It's 1/2 tsp of Salt.
4. Prepare 2 tsp of Baking Powder.
5. It's 1 cup of Unsalted Butter, softened at room temperature.
6. Prepare 1/4 cup of Coconut Oil.
7. Prepare 1 cup of Sugar.
8. It's 4 of large eggs.
9. You need 2 tsp of Pure Vanilla Extract.
10. You need 1 cup of Buttermilk.
11. You need of For the Cream Cheese Buttercream Frosting:.
12. It's 8 oz. of Cream Cheese, softened at room temperature.
13. You need 1/2 cup of Unsalted Butter, softened at room temperature.
14. Prepare 1 tsp of Pure Vanilla Extract.
15. It's 2 cups of Powdered Sugar.

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut. 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.

Coconut Cake instructions

1. Preheat the oven to 350 degrees F and spray a 9 inch spring form pan with non-stick spray and set aside. You can also make this cake in a 10 inch Bundt Cake pan..
2. In a small bowl, mix together the flour, baking powder, salt and set aside..
3. In the bowl of your electric mixer (or with a hand mixer), beat together the  butter, sugar and coconut oil until light and fluffy. Add the eggs one at a time, vanilla extract and continue to mix until all the ingredients are well incorporated..
4. Pour the buttermilk and beat until combined. Slowly add the dry ingredients and mix it all together until it’s incorporated. Gently fold in the shredded coconut..
5. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, for about 45 minutes.  Allow the cake to cool completely before frosting..
6. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese, butter and vanilla extract until well blended. Slowly add powered sugar and continue to mix until smooth..
7. Once the cake has completely cooled, spread the top and the sides of the cake with frosting, and top it with flaked coconut..

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. 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. A Chocolate Coconut cake that is not only a show stopper, but it tastes great as well.