Coconut cake

A Coconut Cake is soft, moist, and full of tropical flavor—perfect for dessert or a special treat. Here’s a simple recipe:

Ingredients (for 8–10 servings)

For the cake:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional, for extra flavor)
• ½ cup (120ml) coconut milk
• ½ cup (45g) shredded coconut

For the frosting:

• 1 cup (240ml) heavy cream or whipping cream
• 2–3 tbsp powdered sugar
• ½ tsp vanilla extract
• Optional: extra shredded coconut for topping

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour a 9-inch (23cm) round cake pan.
2. Mix dry ingredients:
   • In a bowl, whisk flour, baking powder, baking soda, salt, and shredded coconut.
3. Cream butter and sugar:
   • In another bowl, beat butter and sugar until light and fluffy.
   • Add eggs one at a time, then stir in vanilla and coconut extract.
4. Combine:
   • Alternate adding dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
5. Bake:
   • Pour batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
   • Let cool completely.
6. Make frosting:
   • Whip heavy cream with powdered sugar and vanilla until soft peaks form.
7. Assemble:
   • Frost the cooled cake and sprinkle extra shredded coconut on top.

💡 Tips:

• For extra coconut flavor, toast the shredded coconut lightly before adding to the frosting.
• You can make a layer cake by doubling the recipe and slicing the cake in half.
• Coconut milk in the batter keeps the cake moist and tender.