How to Make Coconut Cake IV - A Step-by-Step Guide

If you're a fan of coconut, then this Coconut Cake IV recipe is a must-try! Moist, flavorful, and topped with creamy coconut frosting, this cake is a true tropical delight. Whether you're baking for a special occasion or just craving something sweet and coconutty, this recipe is sure to be a hit.

Coconut cake has been a beloved dessert for generations, and this version is a fantastic take on the classic. The combination of coconut milk, shredded coconut, and coconut extract gives this...

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Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • 2 cups white sugar
  • 5 eggs, room temperature
  • 1 teaspoon coconut extract
  • 1 cup buttermilk, room temperature
  • 1 cup flaked coconut

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 1 10-inch bundt cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  • Mix flour, baking powder, and salt together and set aside.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
  • Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
  • Nutrition

    408 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 119mg
    • Sodium: 493mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 111mg
    • Iron: 2mg
    • Potassium: 109mg