Tropical Coconut Cake
Indulge in a slice of paradise with this Tropical Coconut Cake, a dessert bursting with the flavors of the tropics! This moist and fluffy cake is infused with creamy coconut milk, fragrant coconut extract, and juicy crushed pineapple, making every bite a sweet escape. Topped with a rich, velvety cream cheese frosting and crowned with a generous sprinkle of toasted coconut, this layer cake is as stunning as it is delicious. Perfect for summer celebrations, birthdays, or any day you want to bring a little sunshine to your table, this easy-to-follow recipe is a showstopper that will impress your guests. Whether served chilled or at room temperature, this tropical delight effortlessly combines taste and texture for a dessert everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 4 large Eggs
- 1 cup Coconut milk
- 1.5 teaspoons Coconut extract
- 0.5 cup Crushed pineapple (drained)
- 1 cup Shredded coconut (sweetened)
- 2 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Toasted coconut (for topping)
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, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing thoroughly after each addition. Then mix in the coconut extract.
Reduce mixer speed to low and alternately add the dry ingredients and coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the crushed pineapple and shredded coconut with a spatula until evenly distributed.
Divide the batter evenly between the prepared 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.
Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese, powdered sugar, heavy cream, and vanilla extract together until smooth and fluffy.
To assemble the cake, place one cooled cake layer on a serving plate. Spread a thick layer of frosting evenly on top.
Place the second cake layer on top and frost the top and sides of the cake generously.
Sprinkle toasted coconut on the top and sides of the cake as decoration.
Refrigerate the cake for at least 30 minutes to allow the frosting to set. Serve the cake chilled or at room temperature.
Nutrition Facts
Calories |
7467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.4 g | 518% | |
| Saturated Fat | 271.1 g | 1356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 907.8 g | 330% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 630.7 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 491 mg | 38% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1796 mg | 38% | |
*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.
