Incredible Coconut Cake
Dive into the tropical decadence of this *Incredible Coconut Cake*, a deliciously moist and fluffy dessert packed with rich coconut flavor in every bite. Made with tender layers of cake infused with creamy coconut milk and sweetened shredded coconut, this show-stopping treat is perfectly complemented by a luscious cream cheese frosting. Finished with a generous sprinkle of shredded coconut on top, this cake is a coconut lover’s dream come true. Whether you're hosting a special occasion or simply craving an indulgent dessert, this easy-to-follow recipe promises bakery-quality results with minimal effort. Ready in just over an hour and serving 12, it’s the ultimate crowd-pleasing dessert that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1.5 teaspoons vanilla extract (for frosting)
- 1 cup sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and set them aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 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 alternately add the dry ingredients and the coconut milk to the butter mixture in three batches, starting and ending with the dry ingredients. Mix until just combined.
Fold in the sweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread about 1/3 of the frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Sprinkle the top and sides of the frosted cake with the sweetened shredded coconut.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and serve. Enjoy!
Nutrition Facts
Calories |
9923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.5 g | 607% | |
| Saturated Fat | 307.8 g | 1539% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 1392.1 g | 506% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 1043.8 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 524 mg | 40% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1638 mg | 35% | |
*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.
