Name: Cocos (Keeling) Islands Coconut Cake
Yield: 4
Cuisine: Cocos (Keeling) Islands
Ingredients: 2.00 cups All-purpose flour; 1.00 cup Granulated sugar; 1.00 teaspoon Baking powder; 0.50 teaspoon Baking soda; 0.50 teaspoon Salt; 1.00 cup Butter, softened; 0.75 cup Buttermilk; 2.00 teaspoons Vanilla extract; 3.00 large Eggs; 2.00 cups Freshly grated coconut; 0.50 cup Butter, softened; 4.00 cups Powdered sugar; 0.25 cup Milk; 0.50 teaspoon Vanilla extract; 0.50 cup Toasted coconut flakes

Cocos (Keeling) Islands Coconut Cake

A delicious and moist coconut cake from the Cocos (Keeling) Islands

Preparation time: 20 Minutes

Cooking time: 45 Minutes

Total duration: 1 Minutes

Calories: 431, Fat: 19g, Saturated fat: 11g, Carbohydrates: 58g, Sugar: 37g, Protein: 5g, Sodium: 291mg, Cholesterol: 78mg

This recipe for Coconut Cake is a moist and delicious cake made with freshly grated coconut from the Cocos (Keeling) Islands. The cake is finished off with a simple buttercream frosting and garnished with toasted coconut flakes.

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
1 teaspoon Baking powder
0.5 teaspoon Baking soda
0.5 teaspoon Salt
1 cup Butter, softened
0.75 cup Buttermilk
2 teaspoons Vanilla extract
3 large Eggs
2 cups Freshly grated coconut
0.5 cup Butter, softened
4 cups Powdered sugar
0.25 cup Milk
0.5 teaspoon Vanilla extract
0.5 cup Toasted coconut flakes

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short description

Preheat oven to 350°F (177°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter until creamy. Add the buttermilk, vanilla extract, and eggs and mix until combined.
Gradually add the dry ingredients and mix until just combined. Fold in the freshly grated coconut.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

detailed description

Preheat oven to 350°F (177°C). Grease and flour a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
In the bowl of an electric mixer, beat 1 cup of butter until creamy. Add 3/4 cup of buttermilk, 2 teaspoons of vanilla extract, and 3 large eggs and mix until combined.
Gradually add the dry ingredients and mix until just combined. Fold in 2 cups of freshly grated coconut.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
To make the frosting, beat 1/2 cup of butter in the bowl of an electric mixer until creamy. Gradually add 4 cups of powdered sugar, 1/4 cup of milk, and 1/2 teaspoon of vanilla extract and mix until light and fluffy.
Spread the frosting over the cooled cake and garnish with toasted coconut flakes.

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