Description
A delightful coconut cake with moist layers and luscious cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the coconut milk until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Carefully fold in the shredded coconut to add texture.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes cool, prepare the frosting. In a medium bowl, beat the cream cheese with the heavy cream and vanilla until smooth and creamy. Gradually add the powdered sugar until desired consistency is achieved.
- Once the cakes have cooled, spread a layer of coconut custard filling (optional) between the layers, then frost the top and sides with cream cheese frosting. Sprinkle additional shredded coconut on top.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: coconut cake, dessert, festive cake, tropical dessert