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sally's baking coconut cake recipe

Sally's Baking: Delicious Coconut Cake Recipe

This particular style of coconut cake distinguishes itself through its likely simplicity and accessibility. It suggests a recipe designed for home bakers, emphasizing readily available ingredients and straightforward techniques. The name itself implies a personal touch, hinting at a time-tested family favorite or a recipe adapted and perfected over time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert

Equipment

  • 9x13 inch baking pan – essential for baking the cake evenly.
  • Mixing bowls (medium and large) – used for preparing wet and dry ingredients separately.
  • Whisk – helpful for blending ingredients smoothly.
  • Electric mixer (handheld or stand) – aids in thoroughly combining the batter.
  • Measuring cups and spoons ensure accurate ingredient proportions.
  • Rubber spatula – useful for scraping bowls and folding ingredients.
  • Wire cooling rack – allows the cake to cool evenly after baking.
  • Sifter (optional) – improves flour texture and lightness.
  • Parchment paper (optional) – facilitates easy removal of the cake from the pan.

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 14-ounce can full-fat coconut milk
  • 1 1/2 cups sweetened shredded coconut divided
  • For Frosting
  • 1 cup 2 sticks unsalted butter,
  • softened 4 cups powdered sugar
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut for garnish

Instructions
 

  • Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  • In a small bowl, combine buttermilk and coconut milk.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined.
  • Stir in 1 cup of the shredded coconut.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • Frosting Instructions
  • In a large bowl, cream together softened butter and powdered sugar until smooth.
  • Gradually add coconut milk and vanilla extract, beating until light and fluffy.
  • Frost the cooled cake with the coconut frosting.
  • Sprinkle the remaining 1/2 cup shredded coconut over the frosted cake.
  • Cut, serve, and enjoy!
  • Tips:
  • For a more intense coconut flavor, toast the shredded coconut before adding it to the batter. Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes before using. If coconut milk isn't available, use regular milk, but the overall coconut flavor will be less pronounced.