Coconut Cake

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Introduction:
Coconut Cake is a tropical delight that brings together the flavors of coconut in a light and fluffy cake. This recipe incorporates shredded coconut in the batter and frosting, giving it a wonderful texture and coconut flavor throughout. Perfect for any occasion, this cake is sure to impress with its moist crumb and creamy coconut frosting.

Ingredients Quantities:

For the Cake:

  • 1 cup (240ml) coconut milk
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (85g) sweetened shredded coconut

For the Coconut Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1/4 cup (60ml) coconut milk (or more as needed)
  • 1 teaspoon vanilla extract
  • 1 cup (85g) sweetened shredded coconut, for garnish

Optional Additions:

  • 1/2 cup (120ml) rum or coconut rum for a tropical twist
  • Fresh berries or toasted coconut flakes for decorating

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • In a large mixing bowl, whisk together the coconut milk, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  • In a separate bowl, sift together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the shredded coconut until evenly distributed throughout the batter.
  • Divide the batter evenly between the prepared cake pans.

2. Bake the Cake:

  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

3. Make the Coconut Frosting:

  • In a large mixing bowl, beat the softened butter on medium speed until creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Add the coconut milk and vanilla extract, and beat on high speed for 3-4 minutes until the frosting is light and fluffy. Add more coconut milk if needed to achieve a spreadable consistency.

4. Assemble the Cake:

  • Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting over the top.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  • Press the shredded coconut onto the sides of the cake for decoration.

Tips for Success:

  • Use room temperature ingredients for the cake and frosting to ensure a smooth batter and frosting.
  • Toasted coconut flakes can add extra flavor and texture to the cake.
  • For a richer flavor, brush each cake layer with a simple syrup infused with coconut or rum.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 560
  • Fat: 29g
  • Saturated Fat: 18g
  • Cholesterol: 100mg
  • Sodium: 280mg
  • Carbohydrates: 74g
  • Fiber: 2g
  • Sugars: 56g
  • Protein: 4g

Recommendation:
Serve slices of Coconut Cake with a sprinkle of toasted coconut flakes on top and a side of fresh fruit for a delightful tropical dessert experience. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy this Coconut Cake at room temperature for the best texture and flavor!

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