Coconut Dream Cake
Transport your taste buds to a tropical paradise with this luscious Coconut Dream Cake, a showstopping dessert perfect for birthdays, celebrations, or simply indulging your coconut cravings. This moist, tender cake is made with rich coconut milk and sweetened shredded coconut, giving it a fresh island flavor in every bite. Layered with a creamy, tangy coconut cream cheese frosting and topped with optional toasted coconut flakes for added texture and visual appeal, this dessert is as stunning as it is delicious. With a quick 30-minute prep time and straightforward baking steps, this easy-to-follow recipe guarantees a dreamy treat that will impress your guests and satisfy your sweet tooth. Whether you're a coconut lover or looking to elevate your dessert game, the Coconut Dream Cake promises to be an unforgettable centerpiece for any occasion.
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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)
- 1.75 cups Granulated sugar
- 4 large Eggs
- 1 cup Coconut milk
- 2 teaspoons Vanilla extract
- 1.5 cups Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 3 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Coconut extract
- 0.5 cup Toasted coconut flakes (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour two 9-inch round cake pans. Alternatively, you can line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet butter mixture in three additions, alternating with the coconut milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix.
Gently fold in the sweetened shredded coconut using a spatula.
Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula.
Bake the cakes in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until creamy and smooth.
Add the heavy cream and coconut extract, and beat on medium speed until the frosting is fluffy and spreadable. If it’s too thick, add a teaspoon of heavy cream at a time until the desired consistency is achieved.
Place one cooled cake layer on a serving plate and spread a layer of frosting evenly on top.
Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle the top of the cake with toasted coconut flakes (optional) for an added crunch and decorative touch.
Refrigerate the cake for at least 30 minutes before slicing to let the frosting set. Serve and enjoy your Coconut Dream Cake!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 64.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 137 mg | 3% | |
*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.
