Coconut Delight Cake
Indulge in the tropical decadence of this Coconut Delight Cake—a heavenly dessert that combines rich flavors and a moist, tender crumb. This coconut lover’s dream is crafted with creamy coconut milk, shredded sweetened coconut, and a fragrant hint of coconut extract, making every bite burst with tropical flair. The two layers of fluffy cake are beautifully frosted with a silky cream cheese and butter frosting, then finished with a delicate sprinkle of shredded coconut for an irresistible, picture-perfect presentation. Perfect for celebrations or as a sweet escape on an ordinary day, this crowd-pleasing recipe is easy to follow and ready in just over an hour. Serve up this coconut cake chilled for a refreshing dessert that’s as delightful to look at as it is to eat! Keywords: Coconut Cake, Tropical Dessert, Easy Cake Recipe, Cream Cheese Frosting.
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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 Coconut extract
- 1.25 cups Canned coconut milk
- 1 cup Shredded sweetened coconut
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Shredded sweetened coconut (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, cream the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the coconut extract.
Gradually mix in the dry ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Beat until just combined.
Fold in the shredded sweetened coconut with a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well on low speed. Stir in the vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top.
Place the second cake layer on top of the first and cover the entire cake with the remaining frosting.
Sprinkle the shredded sweetened coconut evenly over the top and sides of the cake for garnish.
Chill the cake for 30 minutes before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
9522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.0 g | 627% | |
| Saturated Fat | 323.7 g | 1618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 1223.5 g | 445% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 963.3 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 546 mg | 42% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1895 mg | 40% | |
*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.
