Moist Coconut Cake

this Moist Coconut Cake with a luscious coconut frosting and crunchy toasted coconut topping! 🥥✨ Perfectly tropical, fluffy, and bursting with flavor, this cake is a showstopper for any occasion. Easy to make and impossible to resist!

Ingredients (for a 9-inch round cake, serves 8-10):

• For the Cake:
  • 2 ½ cups (300g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup (240ml) canned coconut milk, well-shaken
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (90g) sweetened shredded coconut
• For the Coconut Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) canned coconut milk
  • 1 tsp coconut extract
  • Pinch of salt
• For the Toasted Coconut Topping:
  • 1 ½ cups (135g) sweetened shredded coconut

Instructions:

1. Toast the Coconut:
   • Preheat oven to 325°F (165°C). Spread 1 ½ cups shredded coconut evenly on a baking sheet.
   • Bake for 8-12 minutes, stirring every 3-4 minutes, until golden brown. Watch closely to avoid burning. Set aside to cool.
2. Make the Cake:
   • Increase oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
   • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
   • In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
   • Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
   • Combine coconut milk and buttermilk in a measuring cup. Alternately add dry ingredients (in 3 additions) and milk mixture (in 2 additions) to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
   • Fold in 1 cup shredded coconut.
   • Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Frosting:
   • Beat butter in a large bowl until creamy, about 2 minutes.
   • Gradually add powdered sugar, beating on low until incorporated, then on medium until smooth.
   • Add coconut milk, coconut extract, and salt. Beat until fluffy, about 1-2 minutes. Adjust consistency with more coconut milk or sugar if needed.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a layer of frosting over the top.
   • Add the second cake layer. Frost the top and sides of the cake evenly.
   • Gently press toasted coconut onto the top and sides of the cake, covering as desired.
5. Serve:
   • Slice and serve at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Tips:

• For extra moisture, brush cake layers with a simple syrup (equal parts sugar and water, boiled and cooled) before frosting.
• Use full-fat canned coconut milk for the best flavor and texture.
• Toast extra coconut in case some burns or for garnish flexibility.

Enjoy your tropical, moist coconut cake with a crunchy toasted topping!