Creamy Coconut Cake!
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1/2 cup unsweetened shredded coconut
For the Frosting:
1 cup unsalted butter, at room temperature
8 oz cream cheese, at room temperature
4 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup unsweetened shredded coconut, for decorating
Instructions:
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients.
Fold in the shredded coconut.
Pour the batter into the prepared pans, dividing evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, using an electric mixer, beat the butter and cream cheese until smooth and creamy.
Add the powdered sugar, salt, vanilla extract, and coconut extract, and mix until well combined and creamy.
Place one cake layer on a cake stand or plate. Spread a layer of frosting on top, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining frosting.
Sprinkle the shredded coconut on top of the cake.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Enjoy your creamy coconut cake!