This coconut cake is moist and stays moist if stored in airtight container. The best coconut cake I ever had and the frosting is silky in texture and delicious.
Course Cake
Cuisine American
Keyword coconut cake
Prep Time 15minutes
Cook Time 17minutes
Total Time 32minutes
Servings 6
Calories 330kcal
Author Muna Kenny
Ingredients
For the cake batter
¼cuproom temperature butter
¼cupoil
1teaspoonvanilla
3large eggs at room temperature
¾cupsugar
1cupall-purpose flour
2tablespooncornstarch
½teaspoonbaking powder
¼teaspoonbaking soda
Pinchsalt
¼cupmilk
¼cupsour cream
½cupflaked coconut
For the frosting
1cupunsalted softened butter
4cupsifted confectioner sugar
1teaspoonvanilla
2tablespooncold water
Pinchof salt
Instructions
For the cake batter:
Preheat the oven to 325F/ 162C. Butter and flour four 6” baking pans and keeps aside.
In a bowl, add the butter and beat for 2 minutes. Add the sugar and beat until lighter in color and fluffy.
Add the oil and sour cream, beat for two minutes. Add the vanilla, then add an egg at a time beating in between until well combined.
Sift the flour with cornstarch, baking soda, baking powder, and salt three times. Add half to the wet ingredients and beat until combined around 8 seconds.
Add the milk and beat for 3 seconds, now add the rest of dry ingredients and beat on low for 4 seconds.
Add the coconut flakes and mix gently with a spatula.
Pour an equal amount of cake batter into the previously prepared baking pans. Bake on the middle shelf for 17 minutes.
The cake is done baking when a toothpick inserted in the middle of the cake comes out clean.
For the buttercream frosting:
In a mixing bowl add in butter and beat until fluffy for 3 minutes.
Add in confectioners’ sugar and beat to combine for 3 minutes.
Finally, add in vanilla and stir until combined. 1 minute.
Add in water to adjust the constancy and make it thick enough to spread. Beat for 3 minutes on high speed.
Notes
If you are baking this cake in 8” baking pan, it will take 23 minutes to bake.