1 2 3 4 Coconut Cake
Transport your taste buds to a tropical paradise with this classic and irresistible 1 2 3 4 Coconut Cake! Named for its perfectly simple ingredient proportions—1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs—this tender, fluffy cake is infused with vanilla and shredded coconut for a truly delightful flavor and texture. Topped with a luscious cream cheese coconut frosting and adorned with sweetened shredded coconut, this layered masterpiece is as visually stunning as it is delicious. Perfect for any celebration or as an indulgent everyday dessert, this easy-to-follow recipe is sure to become a family favorite. Plus, it comes together in under an hour, making it an ideal treat for bakers of any skill level. Whether you’re entertaining guests or treating yourself, this coconut cake is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 8 ounces cream cheese
- 3 cups powdered sugar
- 0.5 cup unsalted butter (for icing)
- 1 teaspoon coconut extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Fold 1 cup of shredded coconut into the batter using a spatula.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the coconut icing. In a large bowl, beat the cream cheese and 0.5 cup unsalted butter together until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well between additions. Add the coconut extract and mix until fully incorporated.
Once the cakes are completely cooled, spread a generous layer of icing on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Press the remaining shredded coconut onto the sides and top of the cake for decoration.
Slice and serve your 1 2 3 4 Coconut Cake. Enjoy!
Nutrition Facts
Calories |
7947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.4 g | 449% | |
| Saturated Fat | 216.5 g | 1082% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1509 mg | 503% | |
| Sodium | 3601 mg | 157% | |
| Total Carbohydrate | 1163.6 g | 423% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 834.3 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 759 mg | 58% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1645 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
