Coconut Layer Cake
Indulge in the tropical decadence of this Coconut Layer Cake, a true showstopper for any celebration or gathering! This moist, tender cake is infused with creamy coconut milk and sweetened shredded coconut, delivering an irresistible burst of tropical flavor in every bite. Layered with a luscious cream cheese frosting infused with coconut extract and finished with a snowy coating of shredded coconut, this dessert is as visually stunning as it is delicious. Perfect for coconut lovers, this two-layer cake is easy to prepare and serves as a crowd-pleaser for a party, birthday, or holiday treat. With simple ingredients and a just-right balance of sweetness, this dreamy coconut cake is an elegant dessert that's sure to become a family favorite.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk (unsweetened)
- 0.75 cup Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 1.5 teaspoons Coconut extract
- 1.5 cups Sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk in two additions, beginning and ending with the dry ingredients. Beat until just combined.
Gently fold in the 3/4 cup of sweetened shredded coconut with a spatula.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until smooth. Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy.
Mix in the coconut extract until well combined.
Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
Press the 1.5 cups of shredded coconut onto the top and sides of the cake for decoration.
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Slice and enjoy!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 80.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 182 mg | 4% | |
*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.
