Prepare to embark on a culinary journey that will transport your taste buds to a paradise of pure indulgence! This iconic Annie Mae Jones Coconut Cake is not just a dessert—it's a slice of American baking history that promises to revolutionize your dessert game. With its moist, tender crumb, rich coconut flavor, and irresistible texture, this cake is the ultimate showstopper that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating a masterpiece that looks and tastes like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup coconut milk
- 2 cups shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of leavening agent.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Fold in 1 1/2 cups of shredded coconut and vanilla extract, stirring gently to distribute evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, frost the cake with your preferred coconut frosting and sprinkle the remaining 1/2 cup of shredded coconut over the top and sides for decoration.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and frosting to set.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and coconut milk, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Quality Matters: Use fresh, high-quality shredded coconut for the most intense flavor and best texture.
- Cake Pan Prep: Properly greasing and flouring your pans prevents sticking and ensures easy cake removal.
- Check for Doneness: Use the toothpick test to ensure your cake is fully baked—it should come out clean with no wet batter.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Make Ahead: This cake actually tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 379kcal
Carbohydrates: 64g
Protein: 6g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 128mg
