Toasted Coconut Cake with Coconut Buttercream
Coconut is not a nut, but rather a fruit classified as a drupe.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Toasted Coconut Cake with Coconut Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
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In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
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Gradually mix in the dry ingredients until just blended. Fold in the shredded coconut.
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Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to cool completely on wire racks.
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In a medium bowl, cream together the unsalted butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
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Once the cakes are completely cooled, spread a layer of buttercream on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
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Sprinkle the toasted coconut flakes on top of the cake for garnish.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 48g16%
- Sugars 34g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
