Juicy Coconut Cake Recipe
Coconut is one of the most popular ingredients used in baking. It adds a unique flavor to cakes and other desserts. This Juicy Coconut Cake Recipe is a delicious and moist cake that will have your guests asking for seconds. With its light and fluffy texture, this cake is sure to be a hit at your next gathering. It’s also a great way to use up leftover coconut. Read on to learn how to make this delicious cake.
Ingredients
For this juicy coconut cake recipe, you will need:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- ½ cup sweetened flaked coconut
- ¼ cup coconut oil
Instructions
To make this delicious coconut cake, start by preheating your oven to 350 degrees. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined.
Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Beat just until combined. Stir in the shredded coconut, flaked coconut and coconut oil. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Nutrition
This juicy coconut cake recipe yields 12 servings. Each serving has approximately 309 calories, 15.6 grams of fat, 33.4 grams of carbohydrates, and 3.4 grams of protein.
This cake is also a great source of Vitamin A, Vitamin C, Calcium, Iron, and Magnesium. The Vitamin A and Vitamin C come from the buttermilk, and the Calcium, Iron, and Magnesium come from the coconut oil.
This cake is also high in saturated fat, so if you are trying to watch your fat intake, you may want to limit your servings.
Serving Suggestions
This Juicy Coconut Cake is a delicious and versatile dessert. Serve it plain or top with a light dusting of powdered sugar, or a dollop of whipped cream. It’s also delicious with a drizzle of honey or a simple glaze made with powdered sugar and coconut milk. You can also top it with a scoop of your favorite ice cream.
This cake also makes a great breakfast or brunch option. Serve it with a dollop of Greek yogurt or a scoop of your favorite nut butter. It’s also delicious served as a snack with a cup of tea or a glass of almond milk.
Storage
This cake can be stored in an airtight container for up to four days. If you want to keep it for longer, wrap it tightly in plastic wrap and freeze it for up to two months. To serve, thaw the cake overnight in the refrigerator and remove the plastic wrap before serving.
Conclusion
This Juicy Coconut Cake Recipe is an easy and delicious way to enjoy the flavor of coconut. With its light and fluffy texture, this cake is sure to be a hit at your next gathering. It’s also a great way to use up leftover coconut. Give this recipe a try and let us know what you think in the comments below.
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