Coconut Cake

Why You’ll Love This Recipe

I absolutely love making Coconut Cake because it’s light, moist, and packed with the tropical flavor of coconut. The combination of coconut in the cake, filling, and frosting creates a deliciously rich flavor that is simply irresistible. The cake is fluffy and tender, and the coconut flakes add a perfect texture, making each bite a little indulgence. Whether it’s for a special occasion, a holiday dessert, or just because I’m craving something tropical, this cake never disappoints. It’s an easy, impressive dessert that’s sure to impress your guests and satisfy your sweet tooth!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup coconut milk (full-fat)

• 1 cup shredded sweetened coconut (plus extra for topping)

For the Frosting:

• 1/2 cup unsalted butter, softened

• 8 oz cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons coconut milk (or heavy cream)

• 1/2 cup shredded coconut (for frosting and garnish)

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

Directions

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

4. Add the Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined. Stir in the shredded coconut, ensuring it’s evenly distributed throughout the batter.

6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

8. Make the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3 minutes. Gradually add the powdered sugar, vanilla extract, and coconut milk (or heavy cream), beating until the frosting is smooth and fluffy.

9. Assemble the Cake: Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a layer of frosting on top of the first layer. Place the second cake layer on top and frost the entire cake with the remaining frosting.

10. Garnish: Sprinkle shredded coconut over the top and sides of the cake for extra texture and flavor.

Serve:

11. Chill and Serve: Refrigerate the cake for about 30 minutes to let the frosting set before serving. Slice and enjoy!

Servings and Timing

This recipe makes about 8-10 servings. The prep time is around 20 minutes, and the baking time is 25-30 minutes, so the total time from start to finish is about 1 hour and 30 minutes, including cooling and frosting.

Variations

If I want to add a twist, I sometimes drizzle a bit of coconut syrup or coconut rum on the cake layers before frosting to intensify the coconut flavor. For a more decadent dessert, you can add a layer of coconut cream between the cake layers for extra richness. You could also experiment with adding lemon zest to the frosting for a bright, citrusy contrast.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The cake will stay moist and delicious in the fridge. If you want to reheat it, just microwave individual slices for 10-15 seconds or allow it to come to room temperature before serving.

FAQs

Can I use unsweetened coconut for this cake?

You can use unsweetened coconut if you prefer, but the sweetness of the cake might be a bit more subtle. Sweetened shredded coconut adds more sweetness and moisture, which is why it’s typically used.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. You can bake the cake layers a day in advance and store them in an airtight container at room temperature. Frost and assemble the cake just before serving for the best texture.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with structure. The texture may be slightly different, but it will still be delicious!

Can I use a different frosting?

Yes, if you prefer a lighter frosting, you can substitute the cream cheese frosting with whipped cream or a simple buttercream frosting. For a more tropical flavor, you can also use a coconut whipped cream for the frosting.

How can I add more coconut flavor to the cake?

For a stronger coconut flavor, you can use coconut extract in addition to the vanilla extract. You can also substitute part of the coconut milk with coconut cream for an even richer coconut flavor.

Conclusion

Coconut Cake is a deliciously indulgent treat that’s perfect for any occasion. The fluffy, moist cake paired with the creamy mascarpone frosting and the tropical sweetness of coconut creates a delightful dessert that’s as comforting as it is beautiful. Whether you’re serving it for a holiday, a birthday, or just as a sweet treat, this cake is guaranteed to be a crowd-pleaser. Easy to make and full of flavor, Coconut Cake is sure to become a go-to favorite in your dessert collection!

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