Searching for the right coconut cake that doesn’t skimp on the taste of coconut? Don’t go anymore. This is a coconut cake that’s just fine. To give you as much coconut flavor as possible, it uses a mixture of coconut milk, coconut extract, and coconut flakes.
This Coconut Cake is made from scratch and full of bold coconut flavor and topped off with the famous frosting for 7 minutes.
This is the kind of cake that’s going to wow everyone in the house!
» Vegetable shortening for greasing the pans and some flour to dust it on them.
» 2.5 Cups.Of all-purpose flour.
» 2 Cups.Of granulated sugar.
» 1 Cup.Of unsalted butter soft at room temp.
» 1 Cup.Of buttermilk.
» 5 large eggs.
» 1 t.Of vanilla extract.
» 1 t.Of coconut flavoring.
» 1 t.Of baking soda.
» 1 t.Of baking powder.
» 1/4 t.Of salt.
» 2 Cups.Of shredded sweetened coconut.
Step 1 » Lightly grease and flour two 9-inch round cake pans.
Step 2 » Cream the butter and sugar together in a wide bowl with a medium-speed electric mixer until very creamy, for at least four minutes.
Step 3 » Add the flavoring of the eggs, vanilla, and coconut and beat well to blend.
Step 4 » Stir together the flour, baking soda, baking powder, and salt in a small medium-size dish.
Step 5 » Apply the buttermilk and flour mixture to the butter mixture and beat for 3 minutes with an electric mixer at moderate speed, scraping down the sides as needed, until thoroughly blended and smooth.
Step 6 » In the prepared pots, pour batter, and bake in a preheated oven at 350 degrees, until a toothpick inserted in the middle comes out clean, for round cakes for 30 minutes
Step 7 » Completely cool and frost it with my seven minutes frosting without fail.
Step 8 » Sprinkle with the shredded sweetened coconut and directly after frosting, press the coconut into the sides.
Step 9 » Keep it covered for up to two days at room temp or for up to a week in the refrigerator.