Cake recipes coconut

Here are a few delicious coconut cake recipes you might enjoy:

1. Classic Coconut Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 cups sweetened shredded coconut (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Fold in the shredded coconut.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, alternating with coconut milk. Beat in the vanilla extract.
8. Frost the cooled cakes and sprinkle the shredded coconut on top. Serve and enjoy!

2. Coconut Lime Cake

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1 cup coconut milk
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh lime juice
• 1 teaspoon coconut extract
• 1-2 tablespoons coconut milk (optional, for consistency)
• Zest of 1 lime (for garnish)
• 1 cup sweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, coconut extract, lime zest, and lime juice.
4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Fold in the shredded coconut.
5. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lime juice, and coconut extract. Adjust the consistency with coconut milk if needed.
8. Frost the cakes, garnish with lime zest, and sprinkle with shredded coconut. Serve and enjoy!

3. Chocolate Coconut Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the flour mixture and beat until smooth. Stir in the boiling water until well combined. Fold in the shredded coconut.
4. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the coconut milk. Stir in the vanilla extract.
7. Frost the cakes and sprinkle shredded coconut on top. Serve and enjoy!

4. Coconut Poke Cake

Ingredients:

• 1 box white cake mix (plus ingredients listed on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 can (14 oz) coconut milk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Topping:

• 1 tub (8 oz) whipped topping, thawed
• 1 cup sweetened shredded coconut (toasted, optional)

Instructions:

1. Prepare the white cake mix according to the package instructions, baking in a 9×13-inch pan.
2. In a bowl, whisk together the sweetened condensed milk, coconut milk, and vanilla extract.
3. Once the cake is baked, use a fork or skewer to poke holes all over the top.
4. Pour the milk mixture over the cake, ensuring it soaks into the holes.
5. Allow the cake to cool completely, then spread the whipped topping over the cake.
6. Sprinkle with shredded coconut, and toast the coconut if desired.
7. Refrigerate the cake for at least an hour before serving to allow the flavors to meld.

5. Coconut Cream Cake

Ingredients:

• 1 box vanilla or white cake mix (plus ingredients listed on the box)
• 1 can (14 oz) coconut cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut

For the Frosting:

• 1 tub (8 oz) whipped topping, thawed
• 1 cup sweetened shredded coconut (toasted, optional)

Instructions:

1. Prepare the cake mix according to the package instructions, baking in a 9×13-inch pan.
2. In a bowl, combine the coconut cream, sweetened condensed milk, and coconut extract.
3. While the cake is still warm, poke holes all over the top using a fork or skewer.
4. Pour the coconut cream mixture over the cake, ensuring it soaks into the holes.
5. Allow the cake to cool completely.
6. Once cooled, spread the whipped topping over the cake.
7. Sprinkle the shredded coconut on top, toasting it for added flavor if desired.
8. Refrigerate for at least an hour before serving for the best flavor and texture.

These coconut cake recipes are perfect for any occasion, offering a variety of flavors and textures that coconut lovers will enjoy!