Description
Husband Catcher Coconut Cake brings pure Southern charm right to your dessert table, ready to sweep anyone off their feet with its creamy, tropical layers of pure deliciousness that make hearts melt faster than butter in summer heat.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup milk
- 1 cup shredded sweetened coconut
Supporting Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Glaze Ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon coconut extract
- Additional shredded coconut for topping
Instructions
- Prepare your oven at 350°F and coat a 9-inch cake pan with butter or cooking spray. Cut a parchment circle to fit the bottom if you prefer easy cake removal.
- Use an electric mixer to combine 1 cup softened butter and 1½ cups sugar. Beat until the mixture transforms into a pale, airy consistency, approximately 3-4 minutes.
- Introduce 4 eggs into the butter mixture one at a time. Blend in 1 teaspoon vanilla and 1 teaspoon coconut extract until thoroughly incorporated.
- In a separate bowl, combine 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk these dry ingredients until evenly distributed.
- Alternate adding your dry ingredients and 1 cup milk to the butter mixture. Start and conclude with the flour mixture, mixing gently after each addition.
- Carefully fold 1 cup shredded coconut into the batter using a rubber spatula. Stir minimally to prevent dense cake texture.
- Transfer batter into the prepared pan, spreading it evenly with your spatula. Slide the pan into the preheated oven.
- Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center. The toothpick should emerge clean with no wet batter.
- Allow the cake to rest in the pan for 15 minutes, then gently transfer to a wire cooling rack.
- Optional: Whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon coconut extract for a light glaze. Drizzle over cooled cake and sprinkle additional coconut on top.
Notes
- Toast the coconut before adding to the batter for a deeper, nuttier flavor that adds complexity to your cake.
- Check your cake at 35 minutes to prevent overcooking, as every oven can run slightly different and you want a moist result.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free blend and ensure your baking powder is also gluten-free.
- Room temperature eggs and milk blend more smoothly, creating a more even cake texture with no lumps in the batter.
- Prep Time: 39 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 496
- Sugar: 44 g
- Sodium: 123 mg
- Fat: 30 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 95 mg