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Scratch Coconut Cake: A Moist, Fluffy Delight for Coconut Lovers
There’s something truly special about a homemade cake made from scratch, and when that cake is packed with the tropical flavors of coconut, it’s a slice of paradise. Whether you’re celebrating a special occasion or simply craving a treat, Scratch Coconut Cake is a showstopper that combines rich coconut flavor with a soft, tender crumb that will have everyone asking for seconds.
What makes this coconut cake stand out is its from-scratch recipe, which results in a fresher, more flavorful cake than store-bought alternatives. With the perfect balance of sweetness and coconut, topped off with a decadent coconut frosting, this cake is both comforting and luxurious. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress.
Why You’ll Love This Scratch Coconut Cake
- Made from Scratch: Unlike boxed cakes, this recipe uses real ingredients for a fresher, richer flavor. From the coconut milk to the shredded coconut, every bite tastes homemade and delicious.
- Moist and Fluffy: The cake comes out incredibly moist, light, and fluffy, making it a perfect dessert for any occasion. The addition of coconut milk keeps the cake soft and tender.
- Coconut Lovers Dream: If you love coconut, this cake is a must-try! It has coconut in the batter, in the frosting, and is generously topped with toasted coconut for an extra crunch.
- Customizable: You can adjust the sweetness or the amount of coconut based on your preferences. Add more shredded coconut for a coconut-packed cake, or drizzle some coconut syrup over the layers for added moisture.
Scratch Coconut Cake Recipe
Ready to make this tropical treat? Here’s how to make a Scratch Coconut Cake from start to finish. Trust us, once you make this cake, you won’t want to go back to any other coconut cake recipe!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
- 1 cup coconut milk (full-fat, canned)
- 1 cup shredded sweetened coconut (plus extra for garnish)
For the Coconut Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (or heavy cream, for extra richness)
- 1 1/2 cups shredded coconut (for frosting)
- Toasted shredded coconut (for garnish)
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