Ultimate Coconut Cake Ii
Indulge in the tropical allure of the Ultimate Coconut Cake II, a decadent dessert perfect for any celebration. This show-stopping cake features layers of moist, tender coconut-infused sponge made with full-fat coconut milk and sweetened shredded coconut, ensuring every bite is bursting with rich flavor. Frosted with a luscious cream cheese and butter frosting and crowned with a snowy garnish of shredded coconut, this cake is as beautiful as it is delicious. Ideal for coconut lovers, its combination of fluffy texture and creamy sweetness will leave guests raving. With a straightforward preparation and bake time under 40 minutes, this recipe delivers bakery-quality results from the comfort of your kitchen. Whether served chilled or at room temperature, the Ultimate Coconut Cake II promises a slice of paradise in every bite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk, full-fat
- 1.5 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-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 bowl, cream together the softened butter and granulated sugar until light and fluffy using a handheld or stand mixer, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk. Begin and end with the dry ingredients, and mix until just combined.
Fold in the 1.5 cups of sweetened shredded coconut gently with a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and 0.5 cup of softened butter together until smooth and fluffy.
Gradually add the powdered sugar, 1 cup at a time, and beat until fully incorporated. Stir in the vanilla extract.
Once the cakes are completely cool, assemble the cake. Place one layer on a serving plate, and spread an even layer of frosting on top. Repeat with the second layer and top layer, covering the entire cake with a thin crumb coat of frosting.
Chill the cake for 20 minutes, then apply the remaining frosting evenly over the entire cake.
Garnish the cake with the remaining shredded coconut, pressing it gently onto the sides and sprinkling it on top.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 80.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 192 mg | 4% | |
*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.
