Coconut Cake. This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting.

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes.

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This Coconut Cake is one of the best cakes you'll ever make! It's light and fluffy, it's brimming with sweet coconut flavor and it's finished with a rich and creamy cream cheese frosting. This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting.

Alright, don't linger, let's task this coconut cake formula with 15 elements which are absolutely easy to find, and we have to process them at the very least through 7 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Coconut Cake:

Require 2 1/2 cups All-Purpose Flour.
Need 1 cup of Sweetened Shredded Coconut.
Need 1/2 tsp for Salt.
Require 2 tsp for Baking Powder.
Provide 1 cup Unsalted Butter, softened at room temperature.
Give 1/4 cup of Coconut Oil.
Prepare 1 cup of Sugar.
Prepare 4 of large eggs.
Provide 2 tsp Pure Vanilla Extract.
Require 1 cup - Buttermilk.
Prepare for For the Cream Cheese Buttercream Frosting:.
Need 8 oz. Cream Cheese, softened at room temperature.
You need 1/2 cup - Unsalted Butter, softened at room temperature.
Require 1 tsp - Pure Vanilla Extract.
Need 2 cups Powdered Sugar.

Coconut cake is a yummy, refreshing treat with a bold flavor that your guests are sure to love. If you're an experienced baker or new to the kitchen, this made-from-scratch coconut cake is a classic. Coconut cake is rich and airy at the same time, making it a perfect dessert for spring. From impressive coconut layer cakes to easy coconut sheet cakes and cupcakes, we've got the perfect coconut.

Coconut Cake how to cook:

Preheat the oven to 350 degrees F and spray a 9 inch spring form pan with non-stick spray and set aside. You can also make this cake in a 10 inch Bundt Cake pan..
In a small bowl, mix together the flour, baking powder, salt and set aside..
In the bowl of your electric mixer (or with a hand mixer), beat together the butter, sugar and coconut oil until light and fluffy. Add the eggs one at a time, vanilla extract and continue to mix until all the ingredients are well incorporated..
Pour the buttermilk and beat until combined. Slowly add the dry ingredients and mix it all together until it’s incorporated. Gently fold in the shredded coconut..
Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, for about 45 minutes. Allow the cake to cool completely before frosting..
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese, butter and vanilla extract until well blended. Slowly add powered sugar and continue to mix until smooth..
Once the cake has completely cooled, spread the top and the sides of the cake with frosting, and top it with flaked coconut..

Today I am making an easy and delicious coconut cake that will have people guessing if it's made from scratch. This recipe transforms a boxed cake mix in to. This is hands down the BEST Coconut Cake recipe you'll ever make. This classic coconut cake recipe uses fresh coconut and a secret ingredient to make the coconut cake extra moist! Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network.

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