Traditional Coconut Cake Recipe
Ingredients
This traditional coconut cake recipe is a classic, easy-to-follow recipe that is sure to please. To make this delicious dessert, you will need the following ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, at room temperature, 2 cups sugar, 4 large eggs, at room temperature, 1 cup whole milk, 1 teaspoon pure vanilla extract, 1 to 2 tablespoons coconut extract, 2 cups sweetened shredded coconut.
Instructions
To begin, preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a medium bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the milk, vanilla and coconut extracts. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated. Fold in the shredded coconut and divide the batter evenly between the two cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Frosting
This traditional coconut cake recipe is best served with a classic buttercream frosting. To make the buttercream, beat 1 cup (2 sticks) unsalted butter until creamy. Gradually add 3 cups powdered sugar, 1 teaspoon pure vanilla extract and 1 to 2 tablespoons coconut extract. Beat in 4 to 5 tablespoons of milk until the frosting is light and fluffy. Spread the frosting over the cooled cake layers and sprinkle with more shredded coconut. Slice and serve the cake with a dollop of freshly whipped cream.
Nutrition
This traditional coconut cake is a delicious treat, but it does contain a lot of sugar and butter. Each slice of cake contains about 440 calories, 20 grams of fat and 57 grams of carbohydrates. The cake also contains 4 grams of protein and 4 grams of dietary fiber. While this cake is a good source of energy, it should be eaten in moderation.
Tips and Variations
If you're looking for a lighter version of this traditional coconut cake recipe, you can try replacing some of the butter with applesauce or mashed banana. You can also substitute part of the all-purpose flour with whole wheat flour for a healthier option. For a tropical twist, you can add 1/2 cup of pineapple puree to the cake batter. You can also use different extracts, such as almond or lemon, to flavor the frosting. Finally, you can top the cake with toasted coconut flakes for a beautiful finishing touch.
Storage
This traditional coconut cake should be stored in an airtight container in the refrigerator. It will keep for up to five days. The cake can also be frozen for up to three months. To thaw, transfer the cake to the refrigerator overnight.
Conclusion
This traditional coconut cake recipe is a classic dessert that is sure to be a hit at any gathering. It is a moist, flavorful cake that is perfect for any occasion. With just a few simple ingredients and a few easy steps, you can have a delicious coconut cake that everyone will love. So what are you waiting for? Give this recipe a try and let us know what you think!
Post a Comment for "Traditional Coconut Cake Recipe"