Coconut Cake

Coconut Cake takes around 45 minutes from beginning to end. For $1.16 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 38g of fat, and a total of 776 calories. This recipe serves 10. It works well as a dessert. It will be a hit at your Mother's Day event. 3156 people have made this recipe and would make it again. A mixture of sweetened shredded coconut, powdered sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Somethings Wanky. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so excellent. Similar recipes include Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream, Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream, and Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Beat together all of ingredients until smooth batter forms, reserving the coconut.Mix in the coconut with a rubber spatula.Pour batter into two 8-9" lined and greased round pans. Bake for 30-35 minutes until golden brown on top and toothpick inserted comes out clean.Let cool completely before cutting and frosting. In a stand mixer, beat the butter until it's smooth.Add the remaining ingredients by adding the powdered sugar (1 cup at a time) and the wet ingredients (first the vanilla, and then the milk 1 tablespoon at a time) alternately, mixing in between additions until smooth and desired consistency.(ie, add 1 cup of powdered sugar, mix, add vanilla, mix, add 1 cup powdered sugar, mix, add 1 tbsp milk, mix, etc...)Add the coconut, mix well. Add another tablespoon of milk if needed, and mix until smooth.Split each cake into two layers. Spread a layer of frosting and a layer of coconut on each layer of cake, stacking the cake as you go.

 

Step by step:

1. Preheat oven to 350 degrees F.Beat together all of ingredients until smooth batter forms, reserving the coconut.

2. Mix in the coconut with a rubber spatula.

3. Pour batter into two 8-9" lined and greased round pans.

4. Bake for 30-35 minutes until golden brown on top and toothpick inserted comes out clean.

5. Let cool completely before cutting and frosting. In a stand mixer, beat the butter until it's smooth.

6. Add the remaining ingredients by adding the powdered sugar (1 cup at a time) and the wet ingredients (first the vanilla, and then the milk 1 tablespoon at a time) alternately, mixing in between additions until smooth and desired consistency.(ie, add 1 cup of powdered sugar, mix, add vanilla, mix, add 1 cup powdered sugar, mix, add 1 tbsp milk, mix, etc...)

7. Add the coconut, mix well.

8. Add another tablespoon of milk if needed, and mix until smooth.Split each cake into two layers.

9. Spread a layer of frosting and a layer of coconut on each layer of cake, stacking the cake as you go.

Nutrition Information:

covered percent of daily need

 

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