Frangelico Coconut Cake
Indulge in the irresistible fusion of flavors with this Frangelico Coconut Cake, a moist and luscious dessert that’s perfect for any occasion. Featuring layers of tender cake infused with creamy coconut milk and the subtle hazelnut notes of Frangelico liqueur, this recipe is a true showstopper. The cake is crowned with a rich, fluffy cream cheese frosting and garnished with toasted coconut for a delightful textural contrast and tropical flair. With its perfect balance of sweetness and sophistication, this cake is as visually stunning as it is delicious. Whether you're hosting a special celebration or craving an elevated treat, this Frangelico Coconut Cake will captivate your taste buds and impress your guests.
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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 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups Frangelico liqueur
- 0.75 cups coconut milk
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 0.5 cups heavy whipping cream
- 0.5 cups toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three batches, alternating with the coconut milk and Frangelico. Begin and end with the dry ingredients. Mix just until combined.
Gently fold in the shredded coconut with a spatula.
Divide the batter evenly between the prepared cake pans and smooth out the tops.
Bake in the preheated oven for 30-35 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 turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Gradually add the heavy whipping cream and continue beating until the frosting is fluffy and holds peaks.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle toasted coconut over the top of the cake and press some onto the sides for garnish, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together.
Slice and serve. Enjoy your Frangelico Coconut Cake!
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 67.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 131 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.
