Description
A light and fluffy coconut cake with tender layers, a creamy whipped cream cheese frosting, and a snowy coating of shredded coconut. Perfect for celebrations or whenever you're craving a tropical-inspired dessert.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup coconut milk
1 1/2 cups heavy whipping cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
1 teaspoon coconut extract (for frosting)
1 cup sweetened shredded coconut, toasted or fresh
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and coconut extract.
- Alternately add the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Mix in the vanilla extract and coconut extract.
- Place one cake layer on a serving plate, spread frosting over the top, then add the second layer.
- Frost the top and sides of the cake.
- Press the shredded coconut onto the sides and sprinkle additional coconut over the top.
- Refrigerate the cake for at least 1 hour before slicing and serving.
Notes
Toast the shredded coconut for a richer, nuttier flavor.
Spread a thin layer of pineapple preserves between the layers for a tropical twist.
Substitute part of the coconut milk with coconut cream for a stronger coconut flavor and slightly denser texture.
Decorate with fresh berries or edible flowers for a festive presentation.
Store covered in the refrigerator for up to 4 days.
Let the cake sit at room temperature for about 20 minutes before serving.
Freeze individual slices or the whole cake for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 240 mg
- Fat: 26 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
