Coconut Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
1 ½
cups
sugar
-
2
teaspoons
baking soda
-
½
teaspoon
salt
-
1 ½
cups
water
-
1
tablespoon
vinegar
-
½
cup
oil
-
1
tablespoon
vanilla extract
-
1
cup
shredded coconut
The frosting
-
8
ounces
cream cheese, softened
-
1
cup
confectioners' sugar
-
¾
cup
heavy cream
-
1
teaspoon
coconut extract or vanilla extract
Instructions
- Preheat the oven to 190C/375F.
- In a mixing bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Combine the wet and dry ingredients, then fold in the shredded coconut.
- Grease two 8-inch cake pans and divide the batter between them.
- Bake for 30-35 minutes or until a skewer comes out clean.
- Let the cakes cool completely before frosting.
- For the frosting, beat the cream cheese until smooth, then gradually add the powdered sugar.
- Add the cream and coconut extract, mixing until stiff peaks form.
- Ice the top of one cake and sandwich with the other, then frost the outside as desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
295
Total fat
15g
Total carbohydrates
43g
Total protein
3g
Sodium
284mg
Cholesterol
0mg
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