Classic Coconut Cake

Posted on September 19, 2019
post image

The Favorite of Seagulls Everywhere


Okay, I have a story to go along with that statement.

I was visiting my dad in Corpus Christi, Texas last year, and we decided to go to the beach. My mom calls me a water baby… I am a swimmer, a mermaid, a selkie, and there is nothing more soothing to my soul than the sound of waves crashing on the sand.

I had made a delicious coconut cake for the picnic on the beach, and was walking around with a slice of it on a paper plate, when I realized I had an audience… a whole flock of seagulls was following me, and diving pretty darn close, trying to get to my cake!

Naturally, I ran to my father for safety, and he did what any good father would do… he took my cake and fed it to the seagulls. My beautiful cake!!

So yeah. Seagulls are VERY fond of coconut cake. So am I, though, and I have a feeling you will be, too. It’s lightly sweet and exotic, and tastes equally amazing frosted with buttercream, or whipped topping.


Ingredients:


  • 1 1/2 cups (3 sticks) Unsalted Butter at room temp
  • 2 cups Granulated Sugar
  • 5 large Eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 tsp Almond Extract
  • 3 Cups Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Milk
  • 1 Cup Shredded Coconut


Instructions:


Preheat the oven to 350 degrees F. This recipe makes 2 – 8″ rounds, 1 – 9×13 sheet, or 24 cupcakes. Prepare your pan by either greasing the bottom and sides and dusting with flour, or the preferred method, lining the bottom and sides with parchment paper.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes. Add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well.


Sift together the flour, baking powder, baking soda and salt in a large bowl. With the mixer on low speed, alternate adding the milk, and the dry ingredients. Mix until just combined. Fold in the coconut by hand.


Pour the batter evenly into the pans. Bake in the center of the oven for 35 – 45 minutes, until the tops are browned and a toothpick comes out clean. Cool for 10 minutes, then turn onto a on a baking rack to finish cooling.

Frost with your choice of frosting (I recommend my delicious buttercream for all occasions!) and pat the sides of the cake with additional shaved coconut. Top with strawberries, or sprinkles, and serve!