Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Cake is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Coconut Cake is something that I have loved my whole life. They are nice and they look wonderful.
This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished Yellow cake mix, canned fruit cocktail, coconut, and nuts blend in this recipe that may look a bit 'ugly.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook coconut cake using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cake:
- Prepare 2 1/2 cups All-Purpose Flour
- Take 1 cup Sweetened Shredded Coconut
- Make ready 1/2 tsp Salt
- Make ready 2 tsp Baking Powder
- Prepare 1 cup Unsalted Butter, softened at room temperature
- Make ready 1/4 cup Coconut Oil
- Make ready 1 cup Sugar
- Prepare 4 large eggs
- Take 2 tsp Pure Vanilla Extract
- Take 1 cup Buttermilk
- Prepare For the Cream Cheese Buttercream Frosting:
- Prepare 8 oz. Cream Cheese, softened at room temperature
- Take 1/2 cup Unsalted Butter, softened at room temperature
- Prepare 1 tsp Pure Vanilla Extract
- Prepare 2 cups Powdered Sugar
Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This recipe transforms a boxed cake mix in to. Coconut cake is a yummy, refreshing treat with a bold flavor that your guests are sure to love. If you're an experienced baker or new to the kitchen, this made-from-scratch coconut cake is a classic.
Instructions to make Coconut Cake:
- Preheat the oven to 350 degrees F and spray a 9 inch spring form pan with non-stick spray and set aside. You can also make this cake in a 10 inch Bundt Cake pan.
- In a small bowl, mix together the flour, baking powder, salt and set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat together the butter, sugar and coconut oil until light and fluffy. Add the eggs one at a time, vanilla extract and continue to mix until all the ingredients are well incorporated.
- Pour the buttermilk and beat until combined. Slowly add the dry ingredients and mix it all together until it’s incorporated. Gently fold in the shredded coconut.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, for about 45 minutes. Allow the cake to cool completely before frosting.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese, butter and vanilla extract until well blended. Slowly add powered sugar and continue to mix until smooth.
- Once the cake has completely cooled, spread the top and the sides of the cake with frosting, and top it with flaked coconut.
This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room! This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network.
So that’s going to wrap it up for this exceptional food coconut cake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
