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Coconut Bliss Cake

  • Author: Emily Parker



For a cake that serves up to 8 people, you’ll need:

  • Cake:
    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup coconut milk
    • 1 cup shredded coconut
  • Frosting:
    • 1/2 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons coconut milk
    • 1/2 cup shredded coconut for decoration


  1. Prep and Bake:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
    • Cream the butter and sugar in a large bowl until the mixture is light and fluffy. This process introduces air into the batter, making the cake lighter.
    • Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for an aromatic touch.
    • In a separate bowl, whisk the dry ingredients: flour, baking powder, and salt. Gradually mix these into the creamed mixture, alternating with coconut milk, and start and end with the flour mixture. This method helps maintain a light texture.
    • Fold in the shredded coconut, distributing it evenly throughout the batter for a consistent coconut flavor in every slice.
    • Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Frosting and Decoration:
    • For the frosting, beat together the butter, powdered sugar, and vanilla until creamy. Gradually add coconut milk until the mixture is smooth, then stir in the shredded coconut.
    • Once the cakes are cool, spread frosting over the top of one layer. Place the second layer on top and apply frosting to the top and sides of the cake.
    • For a finishing touch, sprinkle the cake with shredded coconut, covering the top and sides. This not only adds texture but also enhances its tropical look.
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