Patience Coconut Cake
Delight your taste buds with the heavenly Patience Coconut Cake—a luscious dessert that perfectly combines tropical flavors with a moist, tender crumb. This cake is made with rich coconut milk and sweetened shredded coconut, giving it an irresistibly aromatic and tropical flair. Topped with a silky cream cheese frosting and finished with toasted coconut for an elegant, nutty crunch, this two-layer masterpiece is as visually stunning as it is delicious. Created with simple, pantry-friendly ingredients and a touch of patience, this show-stopping coconut cake is ideal for celebrations, holidays, or any time you’re yearning for a little indulgence. Whether you’re catering to coconut lovers or looking for an impressive dessert to wow your guests, this easy-to-follow recipe is a surefire winner.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Coconut milk
- 1 cup Sweetened shredded coconut
- 2 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 3 tablespoons Heavy cream
- 0.5 cup Sweetened shredded coconut, toasted
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the sweetened shredded coconut until evenly distributed in the batter.
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.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and powdered sugar together in a bowl until smooth and creamy.
Add the vanilla extract and heavy cream to the frosting and beat until fully incorporated.
Once the cakes are completely cool, frost the top of one cake layer, then stack the second layer on top and frost the entire cake.
Sprinkle the toasted sweetened shredded coconut over the top and sides of the cake as decoration.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Serve and enjoy!
Nutrition Facts
Calories |
7825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.2 g | 503% | |
| Saturated Fat | 256.0 g | 1280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 1043.4 g | 379% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 757.2 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 475 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1469 mg | 31% | |
*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.
