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Delicious Creamy Coconut Cake

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This Delicious Creamy Coconut Cake is a moist, decadent dessert bursting with tropical flavors. With its soft layers, creamy coconut frosting, and shredded coconut topping, this cake is perfect for special occasions, family gatherings, or simply indulging your sweet tooth.

Why You’ll Love This Recipe

  • Moist and flavorful: The combination of coconut milk and shredded coconut ensures every bite is rich and tropical.
  • Crowd-pleaser: Perfect for birthdays, holidays, or potlucks.
  • Simple to make: Easy-to-follow steps yield professional-looking results.
  • Customizable: Works beautifully as a layer cake, sheet cake, or cupcakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Eggs
  • Coconut milk
  • Vanilla extract
  • Sweetened shredded coconut

Frosting

  • Cream cheese, softened
  • Unsalted butter, softened
  • Powdered sugar
  • Coconut extract
  • Sweetened shredded coconut (for topping)

Directions

this recipe

For the Cake

  1. Preheat oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
  4. Add eggs: Beat in the eggs one at a time, followed by the vanilla extract.
  5. Combine wet and dry: Alternate adding the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Stir in the shredded coconut.
  6. Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  1. Beat the cream cheese and butter: In a bowl, beat the softened cream cheese and butter until smooth.
  2. Add powdered sugar: Gradually add powdered sugar, beating until fluffy.
  3. Flavor: Stir in the coconut extract.

Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake.
  3. Sprinkle shredded coconut generously over the frosting.
  4. Refrigerate the cake for 30 minutes before serving to set the frosting.

Servings and Timing

  • Servings: 10-12
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Cooling and assembly: 40 minutes

Variations

  • Tropical twist: Add crushed pineapple to the batter for extra tropical flavor.
  • Almond-coconut combo: Replace vanilla extract with almond extract for a nutty flavor.
  • Gluten-free option: Use a gluten-free flour blend for the cake.
  • Lighter version: Substitute half the butter with unsweetened applesauce.
  • Cupcakes: Bake the batter in a cupcake pan for 18-20 minutes.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
  • Reheating: Serve chilled or bring to room temperature before enjoying.

FAQs

Can I use canned coconut cream instead of coconut milk?

Yes, but dilute it slightly with water to achieve the consistency of coconut milk.

How do I keep my cake layers moist?

Don’t overbake the cake, and consider brushing the layers with a simple syrup before frosting.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and frost before serving.

What’s the best way to shred coconut at home?

Use a box grater or a food processor to shred fresh coconut.

Can I use unsweetened coconut for the topping?

Yes, but sweetened coconut adds a lovely sweetness and texture.

Can I replace the cream cheese frosting with whipped cream?

Yes, whipped cream makes a lighter alternative. Add a touch of coconut extract for flavor.

How do I prevent the frosting from becoming too sweet?

Use less powdered sugar and add a pinch of salt to balance the sweetness.

Can I make this cake dairy-free?

Yes, use plant-based butter, cream cheese, and coconut milk.

What’s the best pan for baking this cake?

A 9-inch round cake pan works best, but you can also use a 9×13-inch pan for a single-layer cake.

How do I decorate the cake for special occasions?

Add toasted coconut flakes, fresh fruits like pineapple or mango, or edible flowers for a stunning presentation.

Conclusion

Delicious Creamy Coconut Cake is the ultimate dessert for coconut lovers. Its moist layers, creamy frosting, and irresistible tropical flavor make it a standout treat for any occasion. Easy to make and even easier to enjoy, this cake will quickly become a favorite in your dessert repertoire.

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Delicious Creamy Coconut Cake

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This creamy coconut cake is moist, fluffy, and bursting with tropical flavor. Topped with a luscious coconut cream frosting, it’s the perfect dessert for any occasion, from birthdays to summer gatherings.

Ingredients

Units Scale

For the cake:

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 3/4 cups (350 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1 cup (240 ml) canned coconut milk
  • 1 cup (80 g) sweetened shredded coconut

For the frosting:

  • 1 1/2 cups (360 ml) heavy whipping cream, chilled
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon coconut extract (optional)
  • 1 cup (80 g) sweetened shredded coconut (for topping)

Instructions

Prepare the cake batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the shredded coconut.

Bake the cakes:

  1. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the frosting:

  1. In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and coconut extract, and mix until fully combined.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.

Assemble the cake:

  1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  2. Place the second cake layer on top and frost the entire cake.
  3. Sprinkle shredded coconut over the top and sides of the cake for decoration.

Notes

  • For a more tropical flavor, add a layer of pineapple preserves between the cake layers.
  • Store the cake in the refrigerator and serve chilled for the best texture.

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