Here is a big, comprehensive guide to making a Classic Coconut Cake—far beyond a simple ingredient list. Since I cannot access external links or comments, I have crafted the definitive version of this recipe for you, based on the ingredients you provided and traditional baking methods.
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🌴 The Ultimate Coconut Cake: A Slice of Tropical Heaven
📖 Introduction
There is something magical about coconut cake. It sits at the intersection of Southern comfort food and tropical indulgence. Unlike dense fruitcakes, this coconut cake is light, buttery, and imbued with the subtle, nutty sweetness of coconut milk.
This recipe transforms your simple list of flour, sugar, butter, eggs, and coconut milk into a golden, moist layer cake. It is a celebration cake—perfect for birthdays, Easter, or a Sunday afternoon treat.
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📝 Full Ingredients List
For the Cake:
· 1 ½ cups all-purpose flour (190g) – Provides structure
· 1 cup granulated sugar (200g) – Sweetness and tenderness
· ½ cup unsalted butter (113g), softened – Richness and moisture
· 3 large eggs (room temperature) – Binding and lift
· ½ cup coconut milk (120ml) – Flavor and tenderness
· 1 ½ tsp baking powder – Leavening
· ¼ tsp salt – Balances sweetness
· 1 tsp vanilla extract – Enhances flavor
For the Coconut Soak (Optional but Recommended):
· ¼ cup coconut milk
· 1 tbsp sugar
For the Frosting & Assembly:
· 1 cup unsalted butter, softened
· 4 cups powdered sugar
· ¼ cup coconut milk
· 1 tsp vanilla extract
· 2 cups sweetened shredded coconut (for coating)
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🥣 Step-by-Step Methods & Instructions
1. Preparation
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for 3–5 minutes until pale, light, and fluffy. This step is crucial—it creates air pockets that help the cake rise.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry and Wet Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the coconut milk. Start and end with the flour. Mix until just combined—do not overmix.
5. Bake
Divide the batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
6. The Coconut Soak
While the cakes are still warm, poke holes with a toothpick and brush them with the coconut soak mixture. This keeps the cake incredibly moist.
7. Make the Frosting
Beat the butter until creamy. Gradually add powdered sugar, then coconut milk and vanilla. Whip for 4–5 minutes until fluffy.
8. Assemble
Place one layer on a plate, spread frosting, and sprinkle with coconut. Top with the second layer. Frost the entire cake, then press shredded coconut all over the sides and top.
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📜 The History of Coconut Cake
Coconut cake rose to fame in the American South during the 19th century. Fresh coconuts were exotic imports, often arriving via ships from the Caribbean. To show off wealth and hospitality, hostesses would painstakingly grate fresh coconut to decorate towering white layers. The invention of canned coconut milk and pre-shredded coconut in the 20th century made this once-luxurious dessert accessible to everyone.
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💪 Health Benefits (In Moderation!)
While cake is a treat, coconut offers surprising benefits:
· Coconut Milk contains medium-chain triglycerides (MCTs), which may boost energy.
· Butter & Eggs provide fat-soluble vitamins (A, D, E, K).
· Coconut fiber aids digestion (especially if using unsweetened shredded coconut).
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🧠 Formation: The Science of the Cake
Why does this recipe work?
· Butter + Sugar (Creaming): Traps air, leading to a tender crumb.
· Eggs: Provide protein for structure.
· Coconut Milk: The fat content mimics whole milk but adds a distinct flavor. It also tenderizes gluten, preventing toughness.
· Baking Powder: Releases CO₂, making the cake rise.
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💘 For the Lovers of Coconut
This cake is dedicated to the “Coconut Lovers” —those who order piña coladas in winter, who sneak shredded coconut from the baking aisle, and who believe that coconut makes everything better. It is a dessert that whispers of beach vacations and grandmother’s kitchen in equal measure.
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📊 Nutritional Information (Per Slice, 1/12 of Cake)
· Calories: ~480
· Fat: 26g
· Carbohydrates: 58g
· Protein: 5g
· Sugar: 45g
· Fiber: 2g
Note: Nutritional values vary based on frosting quantity and coconut type.
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🎉 Conclusion
This Coconut Cake is more than a recipe—it is an experience. The crumb is tight yet tender; the coconut milk keeps every bite lush without being greasy. Cloaked in a cloud of buttercream and showered in snowy coconut flakes, it is a dessert that commands attention.
Whether you are baking for a crowd or just because, this cake delivers comfort, nostalgia, and tropical warmth.
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👉 Final Verdict: YES.
Make this cake. Share it. Watch it disappear.