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:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- 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.
- Fold in the shredded coconut.
Bake the cakes:
- Divide the batter evenly between the prepared pans. 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, then transfer them to a wire rack to cool completely.
Prepare the frosting:
- In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and coconut extract, and mix until fully combined.
- 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:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the entire cake.
- 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.