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Coconut Cake
Introduction
This coconut cake is a delightful treat that combines the rich flavor of coconut with the moistness of a classic cake. It’s perfect for any occasion, whether it’s a birthday, a tea party, or simply a sweet treat to enjoy on a lazy afternoon. The cake is made with a moist coconut cake base, topped with a creamy coconut frosting, and finished with a generous sprinkle of coconut flakes.
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup shredded coconut
For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, for decoration
Instructions
- Preheat oven: to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and beginning and ending with the dry ingredients. Stir in the shredded coconut.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.
Conclusion
This coconut cake is sure to be a hit with everyone who tries it. The combination of moist cake, creamy frosting, and sweet coconut is simply irresistible. Feel free to customize this recipe by adding your favorite fillings or toppings. Enjoy!
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