1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Prepare Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Dry Ingredients and Coconut Milk:
- Gradually add the sifted dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
6. Add Shredded Coconut:
- Gently fold in the shredded coconut.
7. Divide Batter and Bake:
- Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Prepare Frosting:
- In a large bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
10. Assemble:
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost, then repeat with the third layer. Frost the top and sides of the entire cake.
11. Decorate with Coconut:
- Sprinkle shredded coconut over the top and sides of the frosted cake.
12. Chill (Optional):
- For better slicing, you can chill the cake in the refrigerator for about an hour before serving.
13. Serve:
- Slice and serve the delicious Coconut Cake. Enjoy!
This Coconut Cake is moist, flavorful, and perfect for coconut lovers. The cream cheese frosting adds a delightful touch to this classic dessert.
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