Quick Coconut Layer Cake
Indulge in the tropical sweetness of this Quick Coconut Layer Cake, a show-stopping dessert that's deceptively easy to make! With just 20 minutes of prep time, this fluffy, moist cake is infused with rich coconut milk and sweetened shredded coconut for a burst of island flavor in every bite. Layered with a velvety cream cheese frosting and adorned with golden, toasted coconut flakes, it's a dream-worthy centerpiece for any occasion. Whether you're hosting a celebration or simply craving a taste of paradise, this coconut layer cake delivers maximum flavor with minimal effort. Perfect for coconut lovers, this recipe is ideal for anyone seeking an effortless yet elegant dessert that serves up to 12.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 4 large Egg whites
- 1.25 cups Coconut milk
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cup Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg whites, coconut milk, and vanilla extract.
Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to overmix.
Fold in the sweetened shredded coconut gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the cream cheese and powdered sugar together until smooth. Add the heavy cream and beat until light and fluffy.
To assemble, place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer over the frosted bottom layer. Frost the top and sides of the cake with the remaining frosting.
Sprinkle the toasted coconut flakes evenly over the top and sides of the cake for decoration.
Refrigerate the cake for at least one hour before serving to allow the layers to set. Serve chilled or at room temperature.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 69.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 130 mg | 3% | |
*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.
