Toasted Coconut Cake Recipe

This Toasted Coconut Cake recipe is a delightful dessert that combines the rich flavor of toasted coconut with a moist and fluffy cake. Perfect for celebrations or as a sweet treat, this cake is sure to impress your guests.

The cake recipe is straightforward and features simple ingredients, making it accessible for bakers of all skill levels. With its tropical flair, it’s an ideal choice for summer gatherings or any occasion where you want to add a touch of sweetness.

Delicious Toasted Coconut Cake Recipe

This toasted coconut cake is made with shredded coconut that is lightly toasted to enhance its flavor, incorporated into a soft vanilla cake batter. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup shredded coconut, toasted
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup powdered sugar (for frosting)
2 tablespoons milk (for frosting)
Additional toasted coconut for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Toast the Coconut: Spread shredded coconut on a baking sheet and toast in the oven for about 5-7 minutes, stirring occasionally until golden brown. Set aside to cool.
Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Fold in the toasted coconut.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a small bowl, mix powdered sugar with 2 tablespoons of milk until smooth. Adjust consistency as needed.
Assemble 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. Frost the top and sides of the cake, and garnish with additional toasted coconut.
Serve: Slice and enjoy your delicious toasted coconut cake!