Cream of Coconut Cake
Indulge in the tropical decadence of Cream of Coconut Cake, a soft and moist dessert bursting with the rich flavors of coconut in every bite. This two-layer masterpiece combines cream of coconut and shredded sweetened coconut into a tender cake batter, while a luscious cream cheese frosting infused with coconut extract takes it over the top. Perfectly balanced with a light, airy texture, this cake is ideal for celebrations or as a standout treat for coconut lovers. Finished with a sprinkle of extra shredded coconut for an irresistibly festive touch, this dessert is easy to make and guaranteed to impress. Whether you’re hosting a party or simply craving a tropical getaway in dessert form, this Cream of Coconut Cake is a show-stopping delight!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, large
- 2 teaspoons vanilla extract
- 1 cup cream of coconut
- 0.5 cup coconut milk
- 1.5 cups shredded sweetened coconut
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut extract
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 medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and gradually alternate adding the dry ingredients and the coconut milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the shredded sweetened coconut and the cream of coconut gently until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the frosting, beat the cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat until well incorporated.
Add the heavy whipping cream and coconut extract, and mix until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second cake layer on top and frost the entire cake, including the top and sides.
Decorate the cake with additional shredded coconut as desired. Chill for at least 30 minutes to allow the frosting to set before serving.
Serve and enjoy the rich, creamy, coconut-infused dessert!
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 80.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 138 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.
