Easy Melt in Your Mouth Coconut Cake
Indulge in the tropical paradise of this **Easy Melt in Your Mouth Coconut Cake**, a dessert that's as decadent as it is effortless to whip up. Perfectly moist and fluffy, this cake is infused with the creamy richness of coconut milk and topped with a velvety cream cheese frosting, creating a flavor pairing that’s irresistibly luscious. Finished with a sprinkle of sweetened shredded coconut, every bite delivers a melt-in-your-mouth experience that’s perfect for any occasion, from casual gatherings to special celebrations. With a quick 20-minute preparation time and straightforward baking steps, this coconut cake recipe is ideal for both novice bakers and seasoned pros. Whether you're craving a tropical-inspired treat or looking for an easy dessert to impress, this cake is sure to win hearts and taste buds alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup heavy cream
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Fold in 1 cup of the sweetened shredded coconut using a spatula. Reserve the remaining 0.5 cup for topping.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting by beating the cream cheese and heavy cream together using an electric mixer until smooth.
Gradually add the powdered sugar to the cream cheese mixture and continue mixing until the frosting is creamy and spreadable.
Once the cake has finished baking, remove it from the oven and allow it to cool completely in the pan on a wire rack.
Spread the frosting evenly over the cooled cake. Sprinkle the remaining 0.5 cup of sweetened shredded coconut over the top of the frosting.
Cut into squares and serve. Refrigerate any leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 110 mg | 2% | |
*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.
