This Norwegian Coconut Cake is a simple, reliable, and delicious recipe that delivers a moist cake topped with a sweet coconut layer. The instructions are straightforward and easy to follow, making this a great choice for bakers of all skill levels. Try this classic Norwegian Coconut Cake today and enjoy a treat that friends and family will ask you to make again.
This recipe uses common ingredients and a foolproof method. The result is a soft, tender cake finished with a buttery coconut topping. Whether you’re baking for a gathering or a cozy dessert at home, this version of Norwegian Coconut Cake is satisfying and dependable.
What Makes This Norwegian Coconut Cake Recipe Better?
Its strengths are simplicity and reliability. The recipe has a clear sequence of steps and uses typical pantry ingredients. Tested and straightforward, it’s designed to be easy to reproduce with consistent results.
Ready to bake this Norwegian Coconut Cake? Let’s get started!
Ingredients:
– 2 cups all-purpose flour plus 2 tablespoons all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/4 cups granulated sugar
– 1/2 cup shortening, softened (or softened butter as preferred)
– 1 cup milk
– 1 teaspoon almond extract
– 2 large eggs
– 8 ounces shredded coconut (sweetened or unsweetened based on preference)
– 4 tablespoons granulated sugar (for the topping)
– 5 tablespoons margarine or butter (for the topping)
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a baking pan.
2. In a large bowl, sift together 2 cups plus 2 tablespoons flour, baking powder, baking soda, salt, and 1 1/4 cups sugar.
3. Add the softened shortening, milk, and almond extract to the dry ingredients. Beat until combined.
4. Add the eggs and continue to beat for about two minutes, until the batter is smooth and slightly aerated.
5. Pour the batter into the prepared pan and level the surface.
6. Bake in the preheated oven for 15 minutes.
7. While the cake begins baking, prepare the coconut topping by combining the 8 ounces shredded coconut, 4 tablespoons sugar, and 5 tablespoons margarine (or butter). Mix until the margarine is incorporated and the mixture is spreadable.
8. After the initial 15 minutes, open the oven and carefully spread the coconut mixture evenly over the partially baked cake.
9. Return the cake to the oven and bake for an additional 30 minutes, or until the cake is set and the topping is lightly golden.
10. Remove from the oven and allow the cake to cool in the pan before slicing and serving.
Yields
1 cake