Luscious Coconut Cake
Indulge in the tropical decadence of this Luscious Coconut Cake, a show-stopping dessert that's as moist as it is flavorful. Crafted with rich coconut milk, sweetened shredded coconut, and a hint of vanilla, each bite offers a melt-in-your-mouth experience with the perfect balance of sweetness. Top it off with a silky cream cheese frosting enhanced by a touch of coconut extract, and for an elegant finishing touch, sprinkle on toasted coconut flakes for added texture and a toasty aroma. With just 30 minutes of prep time, this easy-to-follow recipe yields a stunning two-layer cake that’s perfect for birthdays, holidays, or any special occasion. Whether you’re a coconut enthusiast or simply looking for a crowd-pleasing dessert, this coconut cake will steal the spotlight and keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 1.5 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 3 cups Powdered sugar
- 1 teaspoon Coconut extract
- 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 and lightly flour the pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. Then, mix in the vanilla extract.
On low speed, gradually add the dry ingredients to the wet mixture in three additions, alternating with the coconut milk (beginning and ending with the dry ingredients). Mix until just combined. Be careful not to overmix.
Stir in the sweetened shredded coconut by hand using a spatula.
Divide the batter evenly between the prepared cake pans and smooth 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 run a knife around the edges and invert them onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and unsalted butter together in a medium bowl until smooth and creamy. Gradually add powdered sugar, beating on low initially and then increasing to a higher speed until fully incorporated and fluffy.
Mix in the coconut extract until evenly blended.
Once the cakes are completely cooled, place one layer on a serving platter and spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, sprinkle toasted coconut flakes on top of the cake for decoration and an extra burst of flavor.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.9 g | 443% | |
| Saturated Fat | 234.4 g | 1172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 1111.7 g | 404% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 816.9 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 464 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1628 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.
