Fresh Coconut Cake
Indulge in the tropical decadence of this Fresh Coconut Cake, a moist and fluffy dessert that captures the essence of island flavor in every bite. Made with freshly shredded coconut and rich coconut milk, this homemade cake is delicately sweet, with a tender crumb that melts in your mouth. The layers are generously frosted with a luscious whipped cream-based icing, offering the perfect balance of sweetness and creaminess. Topped with optional toasted coconut flakes for added texture and visual appeal, this cake is ideal for special occasions, celebrations, or simply satisfying your coconut cravings. With easy-to-follow instructions and a bake time of just 35 minutes, it’s the perfect recipe to impress family and friends. Serve it chilled for a refreshing treat that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 1.5 cups Fresh coconut meat, shredded
- 3 cups Powdered sugar
- 0.5 cup Heavy cream
- 0.5 cup Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer 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.
Add the flour mixture to the wet ingredients in three additions, alternating with the coconut milk and beginning and ending with the flour. Mix just until incorporated after each addition.
Fold in the shredded fresh coconut gently with a spatula to ensure even distribution.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven 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, then invert them onto a wire rack to cool completely.
To make the frosting, beat the powdered sugar and heavy cream together in a mixing bowl until smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread an even layer of frosting on top.
Place the second cake layer on top of the frosting and spread a generous amount of frosting over the top and sides of the cake.
If desired, sprinkle the top with toasted coconut flakes for a decorative touch.
Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Serve and enjoy!
Nutrition Facts
Calories |
7327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.7 g | 578% | |
| Saturated Fat | 326.1 g | 1630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 750.1 g | 273% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 401.3 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 296 mg | 23% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2721 mg | 58% | |
*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.
