Description
A delightful Coconut Cake with creamy frosting and layers of fluffy goodness, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup coconut cream
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two round cake pans.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat together the softened cream cheese and powdered sugar until smooth, then mix in the coconut cream.
- Frost the top of one layer, place the other on top, and frost the top and sides of the entire cake.
- Finish with a sprinkle of additional shredded coconut on top if desired.
Notes
For extra coconut flavor, use coconut extract instead of vanilla. Ensure all ingredients are at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg