Name: Delicious Creamy Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tropical
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup coconut milk; 1/2 cup shredded coconut; 1/2 cup buttermilk; 1 cup heavy cream; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 cup shredded coconut (for garnish)

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A soft, moist coconut cake that’s rich in flavor and topped with a luscious coconut cream frosting. This Delicious Creamy Coconut Cake is the perfect treat for any occasion that calls for something sweet and tropical. Whether it’s a birthday, a celebration, or simply a sweet craving, this cake will surely satisfy.

Delicious Creamy Coconut Cake

Ingredients

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

½ cup coconut milk

½ cup shredded coconut

½ cup buttermilk

Frosting:

1 cup heavy cream

½ cup powdered sugar

½ teaspoon vanilla extract

½ cup shredded coconut (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with coconut milk and buttermilk. Start and end with the dry ingredients. Stir in the shredded coconut.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the frosting, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Once the cake has cooled, spread the frosting evenly over the top and sides of the cake.

Garnish with shredded coconut for a beautiful finishing touch.

Servings and Timing

Servings: 8 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Variations

Coconut Flakes: For an extra crunch, you can use larger coconut flakes in the frosting or as a garnish.

Lemon Zest: Add a teaspoon of lemon zest to the batter for a fresh, citrusy twist.

Gluten-Free: To make this cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Dairy-Free: Use coconut milk and dairy-free butter to make this cake dairy-free, along with a non-dairy whipped cream for the frosting.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it, where it will last for up to 5 days. For the best texture, I recommend bringing it back to room temperature before serving. If needed, I can reheat individual slices in the microwave for a few seconds, or warm it gently in the oven.

FAQs

Can I make this cake ahead of time?

Yes, I can make the cake ahead of time and store it in the fridge for up to 2 days before frosting it. I’ll frost it just before serving for the freshest taste.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, I can use sweetened shredded coconut if I want the cake to be a bit sweeter. Just keep in mind that it might affect the overall sweetness of the cake, so I may want to adjust the sugar in the recipe.

Can I substitute the buttermilk in this recipe?

If I don’t have buttermilk, I can easily make a substitution by adding a tablespoon of lemon juice or vinegar to ½ cup of regular milk. Let it sit for a few minutes before using.

Can I freeze the coconut cake?

Yes, I can freeze the cake. I’ll wrap the cake layers tightly in plastic wrap and foil before freezing. To thaw, I can leave them at room temperature for a few hours before frosting.

Can I make this recipe into cupcakes instead of a full cake?

Absolutely! If I want to make cupcakes, I can divide the batter among a 12-cup muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.

Conclusion

This creamy coconut cake is one of those desserts that brings a tropical flair to any occasion. With its soft texture, coconut flavor, and decadent coconut cream frosting, it’s sure to be a hit. Whether I’m celebrating a special event or simply treating myself, this cake is my go-to choice for a sweet, indulgent treat.

Recipe:

Delicious Creamy Coconut Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A soft, moist coconut cake that’s rich in flavor and topped with a luscious coconut cream frosting. Perfect for any celebration or craving for something sweet and tropical.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk and buttermilk. Start and end with the dry ingredients. Stir in the shredded coconut.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the frosting, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Once the cake has cooled, spread the frosting evenly over the top and sides of the cake.
Garnish with shredded coconut for a beautiful finishing touch.