Extra Moist Coconut Cake Recipe
Ingredients
This extra moist coconut cake recipe is sure to impress your guests. The cake is easy to make and is sure to be a hit. The ingredients you will need are: 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup butter (room temperature), 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup light brown sugar, 4 large eggs, 1/2 cup buttermilk, 1 teaspoon coconut extract, 1/2 cup sour cream, 1 1/2 cups shredded coconut and 1/2 cup sweetened coconut flakes.
Instructions
The first step to making this extra moist coconut cake is to preheat your oven to 350 degrees Fahrenheit. Then, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter, vegetable oil, granulated sugar, and light brown sugar until light and fluffy. Add the eggs one at a time, and beat until well combined. Add the buttermilk, coconut extract, and sour cream, and mix until incorporated. Slowly add the flour mixture to the wet ingredients and mix until just combined. Finally, stir in the shredded coconut and sweetened coconut flakes. Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting. To make the frosting, cream together 1/2 cup butter, 1/2 cup vegetable shortening, 1 teaspoon coconut extract, and 4-5 cups of powdered sugar. Beat until light and fluffy. Spread the frosting over the cooled cake and top with extra shredded coconut flakes. Enjoy!
Nutrition
This extra moist coconut cake is packed with flavor and nutrition. Each slice contains approximately 437 calories, 18 grams of fat, 58 grams of carbohydrates, and 5 grams of protein. It also contains 2.4 grams of dietary fiber, 18 milligrams of cholesterol, and 242 milligrams of sodium. This cake is a great dessert option for special occasions.
Tips & Tricks
If you want to make this cake even more moist, you can add 1/4 cup of coconut milk to the batter before baking. You can also add a teaspoon of vanilla extract for more flavor. For an even more tropical flavor, you can add 1/2 cup of chopped pineapple to the batter. If you don’t have coconut extract, you can substitute with 1 teaspoon of almond extract. To make the cake even more special, you can top it with a glaze made from 1/2 cup of coconut cream, 1/4 cup of powdered sugar, and 1 teaspoon of coconut extract. Pour the glaze over the cooled cake and enjoy!
Serving & Storing
This extra moist coconut cake is best served at room temperature. You can store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze the cake, wrap it in plastic wrap and place it in a freezer-safe container. It will last for up to 3 months in the freezer.
Conclusion
This extra moist coconut cake is sure to be a hit with everyone. It is easy to make and is sure to please even the pickiest of eaters. Serve it at your next special occasion and enjoy!
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