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Coconut Cake

Ventray's coconut cake recipe is easy to make rich creamy coconut taste that leaves you wanting for more.

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If you're home looking for things to do for your family, you must take a look at this recipe. My goal is to help you get inspired everyday!

This coconut cake recipe is one of my favorite recipes for years and one of the softest cakes I've ever made, I can't wait to share it with you. To make this coconut cake, I always make sure the coconut remains the star. And it pairs perfectly with coconut meringue buttercream frosting. I'm not exaggerating. It tastes just like heaven!

I'll bet it will remind you of the cake you ate at your childhood birthday parties. Sharing this white and snowy looking cake with your friends and family. Giving other people some memorable memory to remember to.

The classics are often the best. Just try this recipe, and you'll see what I mean.

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Ingredients

  1. 3 sticks of unsalted butter, softened
  2. 2 cups of sugar
  3. 5 extra-large eggs at room temperature
  4. 1½ tsp pure vanilla extract
  5. 1½ tsp pure almond extract
  6. 3 cups all-purpose flour
  7. 1 tsp baking powder
  8. ½ tsp baking soda
  9. ½ tsp kosher salt
  10. 1 cup of milk
  11. 4 ounces of sweetened shredded coconut

Equipments

Directions

  1. In Ventray stand mixer bowl, mix butter and sugar together at speed 3 with a flat beater for 3-5 minutes, until fluffy
  2. Add eggs one at a time, mix at speed 3. Scrap bowl occasionally.
  3. Add vanilla, almond extracts beat for 2 minutes, mix well.
  4. In a separate bowl, sift together flour, baking powder, baking soda and salt
  5. Add dry ingredients, and milk to batter in 3 parts, mix at speed 3
  6. Fold in the 4 ounces of coconut at speed 2 for 2 minutes until evenly combined

Oven Directions

  1. Pre-heat oven to 350°F
  2. Grease two 9-inch round cake pans, line pan with parchment paper, grease lightly and dust with flour
  3. Pour batter evenly into 2 pans, smooth the top with a knife
  4. Bake for about 45-55 minutes until top are browned, test with a toothpick
  5. Cool on baking rack for 30minutes, turn cake upside down onto the rack for another 10 minutes

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