Double-Coconut Cake

Double-Coconut Cake
45 min.
14
260kcal

Suggestions


Indulge your sweet tooth with our delightful Double-Coconut Cake, a perfect dessert that promises to transport you to a tropical paradise with every bite! This cake is beautifully moist, light, and incredibly flavorful, thanks to the luscious combination of light coconut milk and sweetened flaked coconut. Whether you're celebrating a special occasion or simply treating yourself on a weekend, this cake is sure to impress your family and friends.

The magic of this Double-Coconut Cake lies not just in its taste but also in its texture. With a tender crumb and a fluffy coconut frosting that hugs the layers, each slice delivers a heavenly experience that melts in your mouth. Plus, it’s surprisingly easy to whip up in just 45 minutes, making it a wonderful option for both novice bakers and kitchen pros alike.

What sets this cake apart is the double dose of coconut flavor that enhances its richness, while the sweetness is perfectly balanced, keeping it light and satisfying. Whether served at a summer gathering, a birthday party, or an afternoon tea, this cake is bound to be a showstopper on any dessert table. So roll up your sleeves and dive into this creamy, dreamy confection that celebrates the best of coconut in every slice!

Ingredients

  • 2.3 teaspoons double-acting baking powder 
  • 0.3 cup butter softened
  • tablespoon cake flour 
  • 2.3 cups cake flour sifted
  • large eggs 
  • 14 ounce coconut milk light canned
  • 0.5 teaspoon salt 
  • 1.7 cups sugar 
  • 0.7 cup coconut or sweetened divided flaked
  • tablespoon vanilla extract 

Equipment

  • bowl
  • oven
  • whisk
  • blender

Directions

  1. Preheat oven to 35
  2. Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
  3. Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk.
  4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes).
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
  7. Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles.
  8. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
  9. Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting.
  10. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake.
  11. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.
  12. (Totals include Fluffy Coconut Frosting.)

Nutrition Facts

Calories260kcal
Protein5.47%
Fat29.56%
Carbs64.97%

Properties

Glycemic Index
24.72
Glycemic Load
26.46
Inflammation Score
-1
Nutrition Score
3.0604347612547%

Nutrients percent of daily need

Calories:260.06kcal
13%
Fat:8.5g
13.08%
Saturated Fat:6.01g
37.55%
Carbohydrates:42.04g
14.01%
Net Carbohydrates:41.14g
14.96%
Sugar:25.46g
28.29%
Cholesterol:38.19mg
12.73%
Sodium:231.98mg
10.09%
Alcohol:0.32g
100%
Alcohol %:0.44%
100%
Protein:3.54g
7.08%
Selenium:11.22µg
16.02%
Manganese:0.21mg
10.36%
Phosphorus:53.6mg
5.36%
Calcium:47mg
4.7%
Fiber:0.9g
3.58%
Vitamin A:174.05IU
3.48%
Vitamin B2:0.05mg
3.11%
Copper:0.06mg
2.85%
Folate:10.44µg
2.61%
Iron:0.46mg
2.54%
Vitamin B5:0.21mg
2.12%
Magnesium:8.46mg
2.12%
Zinc:0.3mg
2.03%
Vitamin E:0.28mg
1.88%
Potassium:48.35mg
1.38%
Vitamin B1:0.02mg
1.35%
Vitamin B3:0.25mg
1.23%
Vitamin B12:0.07µg
1.21%
Vitamin B6:0.02mg
1.07%
Source:My Recipes