State Fair Winning Coconut Cake
Indulge in the irresistible charm of this State Fair Winning Coconut Cake, a show-stopping dessert that’s as fluffy as it is flavorful. Featuring a tender, moist crumb infused with coconut milk, shredded coconut, and a hint of coconut extract, this cake is the epitome of tropical decadence. The layers are slathered in a luscious cream cheese frosting that’s rich, tangy, and perfectly balanced with just the right touch of sweetness. Garnished with toasted coconut for added crunch and depth, this dessert is ideal for celebrations, holidays, or whenever you want to impress. With straightforward steps and just a 30-minute prep time, this award-winning coconut cake recipe will quickly become your go-to for any special occasion. Perfectly light, beautifully textured, and bursting with coconut flavor, it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (room temperature)
- 2 cups Granulated sugar
- 4 pieces Eggs (large, room temperature)
- 2 teaspoons Vanilla extract
- 1 teaspoon Coconut extract
- 1 cup Coconut milk (unsweetened)
- 1 cup Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 3 tablespoons Heavy cream
- 0.5 cup Toasted coconut (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper rounds.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract.
Reduce mixer speed to low and alternate adding the dry ingredients and coconut milk to the batter in 3 additions, beginning and ending with the dry ingredients.
Fold in the sweetened shredded coconut just until combined. Be careful not to overmix.
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.
Allow the cakes to cool in their pans for 15 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the heavy cream and mix on high speed for 1-2 minutes until the frosting is fluffy and spreadable.
Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake.
If desired, press toasted coconut onto the sides and top of the cake as a garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 77.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 161 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.
