Quick and Easy Coconut Cake Recipe

Coconut cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is also a great way to use up leftover coconut milk or cream. This recipe is simple to follow and produces a moist and flavorful cake that is sure to please everyone.

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened coconut flakes
• 1/2 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup milk

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, sugar, coconut, brown sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and egg until light and fluffy. Beat in the vanilla extract. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined. Do not overmix.
4. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool completely before frosting.

Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened coconut flakes
• 1/4 cup milk

1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the coconut and milk until combined.
2. Spread the frosting over the cooled cake and enjoy!

FAQ

Q: What if don’t have all of the ingredients for this recipe?

A: You can substitute almond milk or soy milk for the coconut milk, and you can use any type of frosting that you like.

Q: How long will this cake last?

A: This cake will keep for up to 3 days in an airtight container at room temperature, or for up to 1 week in the refrigerator.

Q: Can make this cake ahead of time?

A: Yes, you can make this cake up to 2 days ahead of time. Wrap the cooled cake tightly in plastic wrap and store it in the refrigerator. When you are ready to serve, let the cake come to room temperature for about 30 minutes before frosting it.

Q: What are some other ways to use this recipe?

A: You can use this recipe to make cupcakes, muffins, or even a layer cake. You can also add different flavors to the cake, such as chocolate, vanilla, or lemon.

Pros

• This recipe is quick and easy to follow.
• The cake is moist and flavorful.
• The cake can be made with any type of coconut milk or cream.
• The cake is perfect for any occasion.

Tips

• To make the cake even more moist, add a little bit of sour cream or yogurt to the batter.
• If you don’t have any coconut milk or cream on hand, you can use almond milk or soy milk instead.