Dreamy Coconut Cake
Indulge in tropical bliss with this Dreamy Coconut Cake, a luscious dessert that blends moist layers of coconut-infused cake with the creamy tang of coconut cream cheese frosting. Made with rich coconut milk and sweetened shredded coconut, this showstopping treat is bursting with tropical flavor in every bite. Perfect for celebrations or as a decadent after-dinner dessert, it's beautifully finished with a sprinkle of toasted shredded coconut for added crunch and elegance. Ready in just over an hour, this easy-to-follow recipe will have everyone swooning over its light, fluffy texture and irresistibly creamy frosting. If you're a fan of coconut desserts, this is the ultimate coconut cake recipe you've been dreaming of!
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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
- 2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1.5 cups sweetened shredded coconut
- 3.5 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon coconut extract
- 2 tablespoons heavy cream
- 0.5 cups toasted shredded coconut (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract and then gradually beat in the coconut milk until combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix. Fold in the shredded coconut by hand.
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the coconut extract and heavy cream, then continue to beat until fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and spread the remaining frosting over the top and around the sides.
Optional: Garnish with toasted shredded coconut for added texture and flavor.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice and serve your dreamy coconut cake!
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 73.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 154 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.
