Caribbean Coconut Cake
A moist and flavorful tropical dessert infused with coconut, rum, and a hint of sweetness. Perfect for celebrations or a taste of the Caribbean at home.
Ingredients
- 2 cups all-purpose flour
- 1½ cups cups granulated sugar
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup coconut milk
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp rum (optional)
- ½ cup toasted shredded coconut (for garnish)
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and line two 9-inch round cake pans.Toast the Coconut: Spread shredded coconut on a baking sheet and toast for 5-7 minutes until golden. Set aside.Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.Add Wet Ingredients: Mix in coconut milk, vanilla extract, and rum (if using).Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in toasted coconut.Bake: Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Cool and Frost: Let cakes cool completely before frosting with coconut cream cheese frosting or a simple glaze. Garnish with toasted coconut.
Notes
- For a non-alcoholic version, omit the rum or use rum extract.
- Toast the coconut for extra flavor and texture.
- Store leftovers in an airtight container at room temperature or in the fridge.