Ginger Coconut Cake Recipe

This Ginger Coconut Cake recipe combines the warm spice of ginger with the rich flavor of coconut, creating a delightful dessert that is perfect for any occasion. The moist cake is infused with ginger and topped with a creamy coconut frosting.

The recipe is straightforward and suitable for both novice and experienced bakers. With simple ingredients and easy-to-follow steps, you can create a delicious cake that will impress your family and friends.

Delicious Ginger Coconut Cake Recipe

This cake features a soft, moist texture with a hint of ginger and a luscious coconut frosting. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1/2 cup shredded coconut
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup shredded coconut for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Fold in the shredded coconut.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coconut milk, mixing until smooth. Stir in the vanilla extract.
Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake. Sprinkle shredded coconut on top for garnish.
Serve: Slice and serve the cake at room temperature. Enjoy your delicious Ginger Coconut Cake!