Find the perfect solution to your sugar craving with my collection of indulgent homemade cake recipes. After slicing into these moist cakes covered in sweet frosting, your family members and party guests will be asking for seconds!
-Rankings:
#21 in...
It's light and fresh and full of flavor. If you're a coconut lover or you know someone who is you need to try this sensational cake. It's perfect for any spring celebration that everyone will love! It's super easy to make and it tastes just like it just came from a bakery!
~Ingredients:
-Coconut Cake:
2 1/2 Cups All Purpose Flour.
2 Cups Granulated Sugar.
3 Teaspoon Baking Powder.
1 Teaspoon Salt.
1 Cup Whole Milk.
1/2 Cup Vegetable Oil.
1 1/2 Teaspoon Coconut Extract.
2 Large Eggs.
34 Cup Hot Water.*
3/4 Cup Sweetened Condensed Milk.
1/2 Cup Cream of Coconut.
-Frosting:
2 Cups Heavy Whipping Cream.
1 Cup Powdered Sugar.
1 1/2 Teaspoon Coconut Extract.
-Topping:
1 1/2 Cups Toasted Coconut.
~Directions:
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Lightly grease a 9 inch baking pan.
-Making the Cake:
Step 3: In a large mixing bowl mix together the flour, the sugar, baking powder and the salt. Set aside.
Step 4: In a separate medium sized bowl, mix together the milk, vegetable oil, coconut extract and the eggs.
Step 5: Add the wet ingredients to the dry ingredients and beat until well combined.
Step 6: Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 7: Pour the batter into the prepared cake pan and bake for 28 - 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 8: After you remove the cake from the oven, poke holes all over the cake using the end of a wooden spoon or something similar.
-Making the Frosting:
Step 9: Combine the sweetened condensed milk and cream of coconut together.
Step 10: Pour over the top of the cake, allowing it to soak into the holes. Let cake cool completely.
Step 11: In a large mixing bowl mix together the heavy whipping cream, powdered sugar and the coconut extract. Using hand held mixer, whip the ingredients on high speed until stiff peaks form.
Step 12: Spread the whipped cream over the top of the cake and cover with toasted coconut.
Step 13: Refrigerate the cake until ready to serve. Cake is best for 3 - 4 days.
Step 14: Eat and Enjoy!
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~Recipe Notes:
*Don't be alarmed by the thinner than normal batter after adding the hot water. It bakes up perfectly. A little water, as opposed to more milk, makes a lighter cake.
1) If this cake is too sweet for your taste than you can forgo using the condensed milk. You can add some extra cream of coconut to soak the cake or just leave it out. The cake is delicious on it's own without any type of frosting or filling.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
