Coconut Cake with Coconut Syrup is a delectable dessert that embodies the tropical essence of coconut in every bite. With its moist cake layers infused with coconut milk and a luscious coconut syrup drizzled over each layer, this recipe is a true delight for coconut lovers. Whether you’re planning a special occasion or simply craving a sweet treat, this cake is sure to impress with its irresistible flavor and irresistible aroma.
Ingredients:
- 1/2 cup unsalted butter
- 2 cups sugar
- 3 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 2 cups shredded coconut (plus extra for garnish)
- 1/4 cup canned unsweetened coconut milk
- 1 cup sugar (for the syrup)
Nutritional Information:
- Calories: 437.9
- Fat Content: 24.3g
- Saturated Fat Content: 17.7g
- Cholesterol Content: 86.1mg
- Sodium Content: 127.7mg
- Carbohydrate Content: 52.2g
- Fiber Content: 1.9g
- Sugar Content: 32g
- Protein Content: 5.1g
Cooking Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour two 9-inch layer pans.
- Prepare the cake batter: In an electric mixer, cream together the butter and sugar until light, fluffy, and pale lemon in color (about 3-5 minutes).
- Add the eggs and egg yolks one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add 1/3 of the flour mixture to the butter mixture, beating well after each addition. Scrape down the sides of the bowl.
- Add 1/2 of the coconut milk to the batter and beat well.
- Repeat the process by adding another 1/3 of the flour mixture, followed by the remaining coconut milk and vanilla extract.
- Add the final 1/3 of the flour mixture and beat until well combined.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for approximately 35 minutes, or until lightly golden and springy to the touch.
- Prepare the coconut syrup: In a small saucepan, combine the canned coconut milk, sugar, and shredded coconut. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 4-5 minutes until the sugar has dissolved and the mixture has slightly thickened.
- Allow the cakes to cool in the pans for about 5 minutes, then invert them onto a wire rack. Carefully slice each cake layer in half horizontally with a serrated knife to create four layers in total.
- Poke holes in each layer with a fork, then generously drizzle the warm coconut syrup over each layer, allowing it to soak into the cake.
- Prepare the frosting (either homemade or store-bought) while the cake layers cool.
- Spread frosting between each layer of the cake and on the outside.
- Decorate by sprinkling shredded coconut over the top of the frosted cake for a beautiful finishing touch.
With its irresistible combination of moist cake, creamy frosting, and tropical coconut flavor, this Coconut Cake with Coconut Syrup is sure to become a favorite dessert for any occasion. Enjoy sharing this delightful treat with family and friends, or indulge in a slice all to yourself for a truly blissful culinary experience.
