Rave Review Coconut Cake
Indulge in the tropical charm of our Rave Review Coconut Cake, a moist and fluffy masterpiece bursting with coconut flavor in every bite. This dessert layers sweetened shredded coconut into a buttery vanilla cake, made extra tender with creamy coconut milk. Topped with a luscious cream cheese frosting and optional unsweetened coconut flakes for garnish, this cake is a visual and flavorful showstopper perfect for special occasions. With simple techniques like alternating dry ingredients and folding in coconut for extra texture, this recipe balances ease with sophistication. Whether it’s a birthday, holiday, or casual gathering, this irresistible coconut cake will earn rave reviews from anyone fortunate enough to indulge!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
- 0.5 cups unsweetened coconut flakes (optional 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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together 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.
Alternate adding the dry ingredients and the coconut milk to the batter, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the shredded sweetened coconut with 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.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on a wire rack.
For the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
Add the vanilla extract and beat again until incorporated.
Once the cakes are completely cool, spread a thick layer of frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
Sprinkle unsweetened coconut flakes on top for garnish, if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy the tropical decadence of this Rave Review Coconut Cake!
Nutrition Facts
Calories |
7918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.8 g | 473% | |
| Saturated Fat | 241.5 g | 1208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 1119.4 g | 407% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 828.4 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 475 mg | 37% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1622 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.
