Prize Winning Coconut Cake
Indulge in the ultimate dessert experience with this Prize Winning Coconut Cake, a true showstopper that’s as delicious as it is beautiful. This moist and fluffy cake is infused with coconut milk and sweetened shredded coconut, giving each bite an irresistibly rich tropical flavor. Topped with a luscious cream cheese frosting and generously adorned with even more shredded coconut, this cake is a feast for the senses. Perfectly balanced with hints of vanilla and a subtle coconut essence, it’s an elegant choice for special celebrations, holidays, or whenever you crave a taste of something extraordinary. With easy-to-follow steps and simple ingredients, this award-worthy cake will quickly become a beloved favorite in your recipe collection.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 teaspoons Coconut extract
- 1 cups Unsweetened coconut milk
- 1.5 cups Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar, sifted
- 1 teaspoons Pure vanilla extract (for frosting)
- 1 cups Sweetened shredded 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.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed 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 and coconut extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Beat just until combined.
Gently fold in the sweetened shredded coconut 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 28-32 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium and add the vanilla extract. Beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second layer on top, then frost the top and sides of the cake evenly.
Sprinkle the sweetened shredded coconut generously over the top and sides of the frosted cake, gently pressing it into the frosting.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Slice and serve your Prize Winning Coconut Cake. Enjoy!
Nutrition Facts
Calories |
9990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.8 g | 628% | |
| Saturated Fat | 322.9 g | 1614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 1379.0 g | 501% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 1055.7 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 961 mg | 74% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1432 mg | 30% | |
*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.
