Ingredients and Weight:
- Flour: 2 cups (250g)
- Sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk: 1 cup (240ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Coconut extract: 1 teaspoon (5ml)
- Unsalted butter, melted: 1 cup (2 sticks) (227g)
For the Frosting:
- Cream cheese, softened: 8 ounces (227g)
- Unsalted butter, softened: 1/2 cup (113g)
- Confectioners' sugar: 3 cups (360g)
- Vanilla extract: 1 teaspoon (5ml)
- Coconut extract: 1/2 teaspoon (2.5ml)
- Finely shredded coconut: 1 cup (100g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and coconut extract.
- Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
- Stir in melted butter.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, beat cream cheese and butter together until smooth. Gradually add confectioners' sugar, vanilla extract, and coconut extract. Beat until fluffy.
- Stir in shredded coconut.
- Frost one layer of cake and top with the second layer. Frost the top and sides of the cake.
- Serve immediately or refrigerate for later.
Nutritional Information:
Per serving (1/8 of cake):
- Calories: 500
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 300mg
- Carbohydrates: 70g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy coconut cake with a rich and creamy frosting.
- Perfect for special occasions or as a dessert for a special dinner.
- The combination of coconut and cream cheese flavors is irresistible.
User Comments:
- "This cake was amazing! The coconut flavor was perfect and the frosting was to die for." - Sarah
- "I made this cake for my birthday and it was a hit with everyone. It's definitely going to be my new go-to coconut cake recipe." - Emily
- "The cake was super easy to make and it turned out so moist and delicious. I highly recommend it." - John
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cake tough.
- If the frosting is too thick, add a little milk or cream to thin it out.
- If the frosting is too thin, add a little more confectioners' sugar to thicken it.
- This cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 5 days.
