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Coconut Cake

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This Coconut Cake is a delightful, tropical treat with a fluffy, moist texture and a rich coconut flavor. The combination of coconut in the cake, filling, and frosting creates a deliciously indulgent dessert that’s perfect for any occasion. Whether it’s for a special celebration, holiday dessert, or just a sweet craving, this cake is sure to impress and satisfy!

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)

Instructions

  • Prepare the Cake:

    • 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.

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

    • 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.

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

    • 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.

    • 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.

    • 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:

    • 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.

  • 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.

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

  • Serve:

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

Notes

  • For added coconut flavor, you can use coconut extract along with the vanilla extract. For a richer flavor, substitute some of the coconut milk with coconut cream.

  • If you want to intensify the coconut flavor, drizzle a bit of coconut syrup or coconut rum over the cake layers before frosting.

Find it online: https://avarecipe.com/coconut-cake/