Moist Coconut Cake
Indulge in the tropical decadence of this **Moist Coconut Cake**, a dreamy dessert bursting with coconut flavor in every bite. Made with a blend of rich coconut milk, fragrant coconut extract, and sweetened shredded coconut, this layered masterpiece is tender, moist, and perfectly balanced. The fluffy whipped cream frosting, lightly sweetened with powdered sugar, adds a heavenly touch, while a shower of toasted coconut flakes gives it a stunning, irresistible finish. With just 25 minutes of prep time, this easy yet elegant cake is perfect for everything from birthdays to casual gatherings. Refrigerate before serving to let the flavors meld into a slice of paradise that will have 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)
- 1.75 cups Granulated sugar
- 4 units Eggs (large, room temperature)
- 1 cup Coconut milk (full-fat, room temperature)
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Coconut extract
- 1 cup Shredded sweetened coconut
- 1.5 cups Heavy cream (for frosting)
- 3 tablespoons Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Shredded sweetened coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or a hand mixer, cream the butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a small bowl, combine the coconut milk, vanilla extract, and coconut extract.
With the mixer on low speed, alternate adding the dry ingredient mixture and the coconut milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Gently fold the shredded sweetened coconut into the batter 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 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cakes are completely cool, spread half of the whipped cream frosting on top of one cake layer. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Sprinkle the shredded sweetened coconut garnish over the top and sides of the frosted cake, pressing gently to adhere.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
6334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.7 g | 470% | |
| Saturated Fat | 249.2 g | 1246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 710.8 g | 258% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 457.1 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 422 mg | 32% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1363 mg | 29% | |
*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.
