If you’re looking for a simple yet delicious dessert, this easy coconut cake recipe is perfect for you! Bursting with coconut flavor, this cake is moist, fluffy, and sure to impress your family and friends. In this article, we’ll cover the nutritional value, ingredients, preparation steps, variations, and frequently asked questions.
Nutritional Value
Before we dive into the recipe, here’s a quick look at the nutritional value of a typical serving of coconut cake (based on a standard 1/12th slice):
- Calories: 320
- Protein: 3g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 1g
- Sugar: 25g
Note: Nutritional values may vary based on specific ingredients used and portion sizes.
Ingredients
To make this easy coconut cake, gather the following ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the flour, granulated sugar, shredded coconut, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined and smooth.
Step 3: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Frosting
While the cake is cooling, prepare the coconut frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth. Stir in the vanilla extract.
Step 5: Frost the Cake
Once the cake is completely cool, spread the coconut frosting evenly over the top and sides. Garnish with additional shredded coconut as desired.
Variations
There are several delightful variations you can try with this coconut cake:
- Pineapple Coconut Cake: Add crushed pineapple to the batter for a tropical twist.
- Chocolate Coconut Cake: Swirl in some cocoa powder or chocolate chips for a chocolatey flavor.
- Lemon Coconut Cake: Add lemon zest and a little lemon juice to the batter for a refreshing citrus kick.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and store it in an airtight container. Frost it just before serving for the best texture.
2. How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week.
3. Can I substitute ingredients?
You can use coconut oil instead of vegetable oil for a stronger coconut flavor. For a dairy-free option, use almond or soy milk.
4. Is it possible to make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour to make it gluten-free.
This easy coconut cake recipe is a delightful treat that brings a taste of the tropics to your table. With its simple preparation and delicious flavor, it’s sure to become a favorite among family and friends. Enjoy this cake at your next gathering, and don’t hesitate to experiment with the variations to make it your own!
