Coconuty Rose Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease two 9-inch round cake pans.
• STEP 2.In a large bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• STEP 4.In a separate bowl, whisk together flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
• STEP 6.Fold in shredded coconut and rose water until well combined.
• STEP 7.Divide the batter evenly between the prepared cake pans and smooth the tops.
• STEP 8.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 9.Remove from the oven and let the cakes cool in the pans for 10 minutes.
• STEP 10.Transfer the cakes to a wire rack to cool completely.
• STEP 11.For the frosting, beat together butter, powdered sugar, coconut milk, and rose water until smooth and creamy.
• STEP 12.Place one cake layer on a serving plate and spread a layer of frosting on top.
• STEP 13.Place the second cake layer on top and frost the top and sides of the cake.
• STEP 14.Garnish with shredded coconut and rose petals, if desired.
• STEP 15.Store the cake in an airtight container in the refrigerator.
• STEP 16.Serve chilled and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• If you don't have rose water, you can substitute with rose syrup or rose essence.
• To make the cake extra moist, brush each layer with a simple syrup made with equal parts sugar and water before frosting.

Storage and Serving

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• Before serving, let the cake sit at room temperature for about 30 minutes to soften.
• Serve slices of the Coconuty Rose Cake with a cup of hot tea or coffee for a delightful treat.