Fresh Coconut Cake with Icing
Indulge in the tropical bliss of a Fresh Coconut Cake with Icing, a luscious dessert brimming with the vibrant flavors of real coconut. This recipe combines tender, moist layers made with rich coconut milk and freshly grated coconut, delivering an authentic homemade touch. Topped with a creamy, silky-smooth cream cheese icing infused with a hint of coconut extract, this show-stopping cake is finished with optional coconut flakes for a decorative flair. Perfect for special occasions or as a sweet centerpiece, this easy-to-follow recipe is a must-try for coconut lovers. Ready in just over an hour, it serves 12 and promises to satisfy every sweet tooth with its decadent texture and tropical essence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 units Eggs, large
- 2 teaspoons Pure vanilla extract
- 1 cups Coconut milk, canned
- 1 cups Fresh coconut, grated
- 2 cups Confectioners' sugar
- 8 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened (for icing)
- 1 teaspoons Coconut extract (for icing)
- 0.5 cups Fresh coconut flakes for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a stand or hand mixer to cream together the softened butter and granulated sugar 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.
Reduce mixer speed to low and alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Fold in the grated fresh coconut gently using a spatula.
Evenly divide the batter 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.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the icing, beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy, about 2-3 minutes.
Gradually add the confectioners' sugar, beating well after each addition until fully incorporated and smooth.
Mix in the coconut extract until evenly distributed.
Once the cakes are completely cooled, spread a layer of icing on top of one cake layer. Place the second cake layer on top and spread icing over the entire cake, covering the top and sides.
If desired, garnish the cake with fresh coconut flakes for an extra decorative touch.
Refrigerate the cake for 1 hour before serving to allow the icing to set. Slice and enjoy!
Nutrition Facts
Calories |
8192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.0 g | 644% | |
| Saturated Fat | 362.3 g | 1812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 883.4 g | 321% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 597.2 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 518 mg | 40% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2962 mg | 63% | |
*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.
