Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake. Moist coconut cake layers filled and frosted with a luscious coconut cream cheese frosting make this dessert a true delight for any occasion.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk (full-fat)
- 1 1/2 cups sweetened shredded coconut (divided)
Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup canned coconut milk
- 1/2 teaspoon coconut extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Prepare the cake: Whisk together the flour, baking powder, and salt. Cream the butter and sugar, add eggs and extracts. Mix in dry ingredients and coconut milk, then fold in 1 cup of shredded coconut. Divide batter into pans and bake for 25–30 minutes.
- Make the frosting: Beat cream cheese and butter, add powdered sugar, coconut milk, and extract until creamy.
- Assemble: Frost and stack the cooled cakes, covering with remaining shredded coconut. Chill before slicing.
Notes
- For extra flavor and texture, toast the shredded coconut before adding it to the frosting.
- This cake can be made a day ahead and stored in the fridge—just bring it to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 19 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
