Description
Indulge in the tropical flavors of this fluffy and moist coconut cake. Layers of coconut-infused batter topped with creamy whipped frosting and toasted coconut flakes make this dessert a delightful treat 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)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk (full-fat)
- 1/2 cup shredded sweetened coconut
Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon coconut extract
Garnish:
- 1/2 cup toasted coconut flakes
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Whisk flour, baking powder, and salt in a bowl. Beat butter and sugar until fluffy. Add eggs, extracts, and alternate dry ingredients with coconut milk. Fold in shredded coconut. Bake for 25-30 minutes.
- Make the Frosting: Beat cream, sugar, and coconut extract until stiff peaks form.
- Assemble the Cake: Layer cake with frosting. Top with toasted coconut flakes.
- Chill and Serve: Chill for 30 minutes before slicing.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For extra coconut flavor, brush cake layers with coconut milk before frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
