Delicious Creamy Coconut Cake
A moist and decadent creamy coconut cake with soft layers, rich coconut flavor, creamy cream cheese frosting, and a shredded coconut topping, perfect for special occasions or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 cup coconut milk
1 tsp vanilla extract
1 cup sweetened shredded coconut
8 oz cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
3–4 cups powdered sugar
1 tsp coconut extract
1/2 cup sweetened shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and coconut milk to the batter, starting and ending with dry ingredients. Stir in shredded coconut.
- Divide batter evenly between prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- For frosting: Beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Stir in coconut extract.
- Place one cake layer on serving plate and spread frosting on top.
- Place second layer on top, frost the top and sides.
- Sprinkle shredded coconut generously over frosting.
- Refrigerate cake for 30 minutes before serving to set frosting.
Notes
- For a tropical twist, add crushed pineapple to the batter.
- Use almond extract instead of vanilla for a nutty flavor.
- Substitute gluten-free flour for a gluten-free option.
- Replace half the butter with unsweetened applesauce for a lighter version.
- Bake as cupcakes for 18-20 minutes.
- Store cake in airtight container in refrigerator up to 5 days.
- Freeze slices wrapped in plastic wrap up to 3 months; thaw before serving.
- Use plant-based alternatives to make dairy-free.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://bitezly.com/delicious-creamy-coconut-cake/
