Double Coconut Cake with Fluffy Coconut Frosting
Experience a tropical paradise with every bite of this Double Coconut Cake with Fluffy Coconut Frosting! This decadent dessert combines the rich flavors of coconut milk and sweetened shredded coconut to create an ultra-moist, double-layered cake that's as soft as a cloud. Topped with a light and airy whipped coconut frosting and finished with a sprinkling of toasted coconut for added texture, this showstopping coconut cake is perfect for birthdays, holidays, or any occasion that calls for indulgence. With a prep time of just 30 minutes and simple step-by-step instructions, this tropical treat is surprisingly easy to make. Serve it chilled for a refreshing dessert that will transport your taste buds straight to the islands.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1.75 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Coconut milk
- 1.5 cups Sweetened shredded coconut
- 0.5 cup Heavy cream
- 2 cups Powdered sugar
- 1 teaspoon Coconut extract
- 0.5 cup Additional sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the flour, baking powder, and salt. This will be the dry mixture.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry mixture and coconut milk to the butter mixture, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
Fold in the shredded coconut with a spatula until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the heavy cream in a large bowl until soft peaks form. Gradually add the powdered sugar and continue to beat until stiff peaks form.
Fold in the coconut extract gently. Be careful not to deflate the whipped cream.
Once the cakes are cool, place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Stack the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish the cake with additional shredded coconut, gently pressing it onto the sides and sprinkling it over the top.
Refrigerate the cake for at least 30 minutes before serving to set the frosting. Serve and enjoy!
Nutrition Facts
Calories |
5736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 1005.1 g | 365% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 705.6 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 216 mg | 17% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1183 mg | 25% | |
*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.
