Toasted Coconut Cake 🥥🥥 This cake is super moist and soft!! It only takes about 25 minutes to bake. Full recipe below. Cake: * 2 1/2 cups flour * 1 tbsp baking powder * 1 tsp salt * 8 tbsp unsalted butter, room temp * 1/8 cup vegetable oil * 1 2/3 cup granulated sugar * 3 eggs, room temp * 2 tsp vanilla extract * 13.5 can coconut milk * 1 cup unsweetened shredded coconut Buttercream: * 16 tbsp unsalted butter, room temp * 4 cups powder sugar * 1 tsp coconut extract * 2-3 tbsp milk Topping: * 1 cup toasted sweetened shredded coconut Instructions: * Preheat oven to 345° F. Line and grease two 9x9 baking dishes with parchment paper. * In a bowl combine flour, baking powder and salt. Set aside. * In a mixing bowl beat butter, sugar and oil together. Add in eggs and mix for an additional two minutes. * Slowly add in coconut milk, alternating milk and dry ingredients till completely mixed. * Fold in shredded coconut. Pour cake mix evenly in both baking dishes. * Bake for 25 minutes. Remove from oven and let cool for 10 minutes and flip cakes onto a cooling rack. * Make frosting by beating together butter, powder sugar. Add in coconut extract and shredded coconut. Add in milk beat till smooth. * I toast the coconut topping on a piece of tinfoil in an air fryer. Toast function light. You can toast on a baking sheet in the oven as well. * Frost first layer of cake and add some toasted coconut. Stack second cake on top frost and top off with more shredded coconut. Slice and enjoy!
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