Coconut Cake
Dive into the tropical bliss of this luscious Coconut Cake, a show-stopping dessert that's as moist as it is flavorful. This homemade cake boasts a tender crumb infused with rich coconut milk and sweetened shredded coconut, delivering an irresistibly decadent texture in every bite. The creamy, tangy cream cheese frosting perfectly balances the sweetness, while a snowy garnish of unsweetened shredded coconut adds a stunning visual and textural contrast. With a prep time of just 20 minutes and simple step-by-step instructions, this two-layer cake is perfect for celebrations or as a luxurious treat to satisfy your cravings. Whether served chilled or at room temperature, this coconut masterpiece is sure to impress family and friends alike—a must-try for coconut lovers everywhere!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups coconut milk
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 0.25 cups heavy cream
- 0.5 cups unsweetened shredded coconut (for garnish)
Instructions
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 large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and coconut milk to the wet ingredients in three additions, starting and ending with the flour. Mix just until combined. Do not overmix.
Using a spatula, gently fold in the sweetened shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven 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 turn them out onto a wire rack and let them cool completely before frosting.
To make the frosting, combine the softened cream cheese and powdered sugar in a mixing bowl. Beat until smooth and creamy.
Gradually add the heavy cream to the frosting, continuing to beat until the mixture is fluffy and spreadable. If necessary, add more powdered sugar to adjust consistency.
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly across the top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Press the unsweetened shredded coconut gently onto the sides and top of the cake for garnish.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
8624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.1 g | 495% | |
| Saturated Fat | 251.9 g | 1260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1572 mg | 524% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 1248.6 g | 454% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 954.4 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 503 mg | 39% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
