Fluffy Coconut Cake
Elevate your dessert game with this irresistible Fluffy Coconut Cake, a tropical dream come true! This indulgent treat boasts a pillowy-soft texture, enhanced by the creamy richness of coconut milk and a fragrant hint of coconut extract. Sweetened shredded coconut is folded into the batter, adding delightful bursts of texture, while a luscious whipped cream frosting makes every bite velvety and smooth. Finished with a snowy crown of shredded coconut, this two-layer cake is as visually stunning as it is delicious. Perfect for special occasions or simply to satisfy your coconut cravings, this easy-to-make cake comes together in just under an hour. Impress your guests with this light and airy dessert that’s bursting with tropical flavor!
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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)
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons coconut extract
- 1 cup coconut milk
- 0.5 cups sweetened shredded coconut (for batter)
- 1.5 cups heavy whipping cream (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 cup sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and coconut milk, starting and ending with the dry ingredients. Beat just until combined.
Fold in 0.5 cups of sweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth out 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.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
For the frosting, whip the heavy whipping cream and powdered sugar together in a chilled mixing bowl until stiff peaks form.
Spread a layer of whipped cream frosting over one cake layer, then place the second layer on top. Frost the tops and sides of the entire cake.
Sprinkle 1 cup of sweetened shredded coconut evenly over the top and sides of the cake for a decorative finish.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Slice and enjoy your fluffy coconut cake!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 46.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 108 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.
