Coconut Cake

What is it about spring that makes me crave all things coconut? Overthinking it probably isn’t the way to answer that question. The way to answer that question is to bake a coconut cake! Enough chit chat, let’s get after it.

Here’s What You’ll Need

For the cake…

1 ½ Cups Unsalted, Softened Butter

2 Cups of Sugar

5 Eggs at Room Temp

1 ½ Teaspoon or 3 Teaspoons of Vanilla

1 ½ Teaspoon of Almond Extract (Optional)

3 Cups All Purpose Flour

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

½ Cup Coconut Milk

½ Cup Whole Milk

1 Cup Sweetened Coconut

Fot the frosting…

2 Cups Softened Cream Cheese

1 Cup Unsalted, Softened Butter

¾ Teaspoon or 1 Teaspoon of Vanilla

¼ Teaspoon of Almond Extract (Optional)

3 Cups Powdered Sugar

1 Cup Sweetened Coconut

Here’s How To Make It

Step 1: Preheat your oven to 350 degrees and grease two, 9-inch cake pans.

Step 2: You know this one already, but I’ll say it again–all good cakes start with butter and sugar. Cream your butter and sugar together until the mix looks light, creamy yellow.

Step 3: Crack your eggs and add them one at a time. Then add either 1 ½ teaspoons of vanilla + 1 ½ teaspoons of almond extract, or just 3 teaspoons of vanilla. Your choice. Some people don’t like almond extract. Yes, I think these people are nuts, but to each their own. Some people don’t like cilantro either!

Step 4: In a separate bowl, mix your dry ingredients together: flour, soda, powder, and salt. Then add it to your wet ingredients and blend them together.

Step 5: Add ½ cups coconut milk + ½ cup whole milk or just go with ½ cups whole milk. Coconut milk has been kind of hard to find lately. And yes, I’m talking to you Trader Joes!

Step 6: Fold in the coconut.

Step 7: Separate your batter into two cake pans. Bake for about 40 minutes, depending on your oven. Then cool your cakes.

Step 8: Let’s make frosting! Add two cups softened cream cheese and 1 cup unsalted, softened butter to ¾ teaspoon vanilla + ¼ teaspoon of almond extract, or just one teaspoon of vanilla (again, this is for those of you who don’t like almond flavors), and whip them together. Carefully, add your powdered sugar, a little at a time until it’s all blended. If you know me, you know that I always end up with powdered sugar all over my kitchen and myself when I make frosting, which is why I’m warning you to go carefully. When it’s mixed, fold it the coconut.

Step 9: Frost your cake. I added a sprinkling of sweetened coconut in the middle layer and on the top, cause I’m decadent like that.

Step 10: Slice it, serve it, savor it.