Best Easy Brenda Gantt Coconut Cake Recipe
If you’re a fan of coconut, then Brenda Gantt’s coconut cake recipe is a must-try! This recipe is not only easy to make but also yields a moist and flavorful cake that will leave everyone asking for seconds.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 1/2 cups sweetened shredded coconut
For the frosting:
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1/4 cup milk
– 1 teaspoon vanilla extract
– 1/2 cup sweetened shredded coconut, for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Stir in the shredded coconut.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. In the meantime, prepare the frosting. In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
8. Once the cakes have cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake. Sprinkle the shredded coconut over the frosting as a garnish.
9. Slice and serve this delicious coconut cake to your family and friends!
FAQs:
Q1. Can I use desiccated coconut instead of shredded coconut?
A1. Yes, you can use desiccated coconut, but the texture of the cake might be slightly different.
Q2. Can I use coconut milk instead of buttermilk?
A2. Yes, you can substitute coconut milk for buttermilk. It will enhance the coconut flavor.
Q3. Can I make this cake ahead of time?
A3. Yes, you can make the cake a day in advance and store it in the refrigerator. Just frost it before serving.
Q4. Can I freeze this cake?
A4. Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw them in the refrigerator overnight before frosting.
Q5. Can I use salted butter?
A5. It’s recommended to use unsalted butter to have control over the saltiness of the cake.
Q6. How long does this cake stay fresh?
A6. It will stay fresh for up to 3-4 days if stored in an airtight container at room temperature.
Q7. Can I use a different size of cake pans?
A7. Yes, you can use different sizes, but the baking time may vary.
Q8. Can I add nuts to the cake batter?
A8. Absolutely! You can add chopped nuts like pecans or almonds for extra crunch.
Q9. What can I use instead of vanilla extract?
A9. You can use almond extract or coconut extract for a different flavor profile.
Q10. Can I use a hand mixer instead of a stand mixer?
A10. Yes, a hand mixer works just fine for this recipe.
Q11. Can I use this recipe to make cupcakes?
A11. Yes, you can adapt this recipe to make cupcakes. Adjust the baking time accordingly, usually around 15-20 minutes.