Coconut Layer Cake W Cream Cheese Coconut Frosting
Indulge in the tropical bliss of this Coconut Layer Cake with Cream Cheese Coconut Frosting—a heavenly dessert perfect for any special occasion. This three-layer masterpiece is luxuriously moist, thanks to the creamy richness of coconut milk and sweetened shredded coconut folded into the batter. The layers are stacked and generously coated with a silky cream cheese frosting infused with a hint of coconut extract, delivering the perfect balance of tangy and sweet. Finished with a beautiful garnish of shredded coconut, this show-stopping cake is as visually stunning as it is delicious. Easy to make with simple steps, this recipe creates a bakery-worthy dessert that will impress your guests. Whether it’s a birthday, holiday, or just because, this coconut cake is guaranteed to be unforgettable. Keywords: coconut layer cake, cream cheese frosting, shredded coconut, coconut milk cake recipe.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 tablespoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, room temperature
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups Coconut milk
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 1 teaspoon Coconut extract
- 1 cup Sweetened shredded coconut (for garnishing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then blend in the pure vanilla extract.
With the mixer on low speed, alternately mix in the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the sweetened shredded coconut using a spatula.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.
To prepare the frosting, beat the softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar while mixing on low speed, then increase the speed until the frosting is fluffy.
Mix in the coconut extract until well incorporated.
To assemble, place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers.
Frost the top and sides of the cake with the remaining frosting.
Garnish the cake with the additional sweetened shredded coconut by sprinkling it evenly over the top and pressing it gently onto the sides.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve at room temperature.
Nutrition Facts
Calories |
9225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.0 g | 486% | |
| Saturated Fat | 248.1 g | 1240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 1428.2 g | 519% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 1050.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 510 mg | 39% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1733 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.
