Williams Sonoma Coconut Cake Recipe
Introduction
If you’re looking for a delicious and decadent dessert to serve for any occasion, try making this Williams Sonoma Coconut Cake. This cake is easy to make and will be a favorite with everyone who tries it. With its light and fluffy texture, creamy coconut filling, and crunchy topping, this cake is sure to be a showstopper. Plus, there’s no need to worry about it being too complicated to make – it’s actually very easy. Read on to find out how to make this delicious and unforgettable cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 teaspoon coconut extract
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon coconut extract
- 2 cups sweetened shredded coconut
For the Topping:
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
To make the cake: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. Sift together the flour, baking powder, and salt and set aside.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and coconut extracts. Add the flour mixture and the buttermilk alternately, beginning and ending with the flour mixture, beating just until blended.
Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the filling: In a medium bowl, combine the condensed milk, butter, and coconut extract. Stir in the coconut and mix until blended. Place one of the cooled cakes on a serving platter. Spread the filling over the cake. Place the second cake on top.
To make the topping: in a small bowl, combine the coconut, pecans, flour, and melted butter and mix until blended. Sprinkle the topping over the cake. Refrigerate for at least 1 hour before serving.
Nutrition
One serving of this Williams Sonoma Coconut Cake contains 639 calories, 34 g of fat, 67 g of carbohydrates, and 8 g of protein. It also contains 5 g of dietary fiber, which is 20 percent of the recommended daily value.
Conclusion
This Williams Sonoma Coconut Cake is a delicious and decadent dessert that’s perfect for any occasion. It’s easy to make and sure to be a hit with everyone who tries it. With its light and fluffy texture, creamy coconut filling, and crunchy topping, this cake is sure to be a showstopper. Plus, there’s no need to worry about it being too complicated to make – it’s actually very easy. So why not give this delicious cake a try? You won’t be disappointed!
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