Delicious Creamy Coconut Cake

This Delicious Creamy Coconut Cake is a dream come true for coconut lovers. Made with moist coconut-flavored layers, filled with rich coconut cream, and topped with luscious frosting and shredded coconut, this cake is a perfect balance of sweetness and texture. Whether for birthdays, holidays, or casual indulgence, this cake is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Ultra Moist Texture – The coconut milk and cream keep the cake soft and rich.
• Packed with Coconut Flavor – Every layer bursts with tropical coconut goodness.
• Easy to Make – Simple ingredients and straightforward steps make this cake accessible for all bakers.
• Perfect for Special Occasions – A stunning and delicious cake for any celebration.
• Customizable – Easily adapt the frosting, filling, or decorations to your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Coconut extract
• Vanilla extract
• Coconut milk
• Shredded coconut

For the Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Coconut extract
• Heavy cream or coconut cream

For Decoration:

• Sweetened shredded coconut
• Toasted coconut flakes (optional)

Directions

1. Preheat and Prepare – Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar – Beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each.
4. Add Flavors – Stir in coconut and vanilla extracts for a rich coconut aroma.
5. Incorporate Dry and Wet Ingredients – Alternately add the dry ingredients and coconut milk, mixing until just combined.
6. Fold in Shredded Coconut – Gently stir shredded coconut into the batter.
7. Bake the Cake – Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
8. Make the Frosting – Beat cream cheese and butter until smooth. Gradually add powdered sugar and coconut extract, then mix in heavy cream until fluffy.
9. Assemble the Cake – Spread frosting between cake layers, then frost the top and sides.
10. Decorate – Press shredded coconut onto the frosting and sprinkle with toasted coconut flakes if desired.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling & Frosting Time: 1 hour
• Total Time: 1 hour 50 minutes

Variations

• Dairy-Free Version – Use dairy-free butter, coconut cream instead of heavy cream, and a dairy-free frosting.
• Extra Coconut Flavor – Add coconut rum or coconut yogurt for an intensified taste.
• Layered with Fruit – Add a layer of pineapple or mango between cake layers for a tropical twist.
• Chocolate Coconut Cake – Swirl in melted chocolate for a coconut-chocolate fusion.
• Nutty Crunch – Sprinkle toasted almonds or pecans on top for added texture.

Storage/Reheating

• Refrigeration – Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing – Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• Room Temperature – Let the cake sit at room temperature for 20 minutes before serving for the best texture.

FAQs

1. Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and frost before serving for freshness.

2. How do I prevent my cake from drying out?

Be sure not to overbake, and store it properly in an airtight container.

3. Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more liquid, so it’s not a 1:1 substitute. Use a coconut flour-specific recipe for best results.

4. What frosting pairs best with this cake?

Cream cheese frosting complements the coconut flavor beautifully, but a whipped coconut cream frosting works well too.

5. Can I use boxed cake mix?

Yes! Add coconut extract and shredded coconut to a vanilla or white cake mix for a semi-homemade version.

6. How do I toast coconut for topping?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally.

7. Can I add a filling between the layers?

Absolutely! Try coconut custard, pineapple jam, or a light whipped cream filling.

8. What’s the best way to get even cake layers?

Use a kitchen scale to divide the batter evenly and level the cakes with a serrated knife if needed.

9. Can I make this cake in a sheet pan?

Yes! Pour the batter into a 9×13-inch pan and bake for 35-40 minutes.

10. How do I make the frosting fluffier?

Beat the frosting for an extra few minutes and add a touch more heavy cream if needed.

Conclusion

This Delicious Creamy Coconut Cake is a tropical delight with its rich coconut flavor, fluffy texture, and luscious frosting. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cake is sure to impress. Try it today and enjoy a taste of paradise in every bite!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minute
• Yield: 10–12 servings 1x
• Method: Baking

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Description

This Delicious Creamy Coconut Cake is a dreamy dessert with moist coconut-flavored layers, a rich and creamy frosting, and a generous sprinkle of shredded coconut. Perfect for birthdays, holidays, or any occasion that calls for a sweet and tropical treat. Each bite is soft, fluffy, and bursting with coconut goodness!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup coconut milk
• 1 cup shredded coconut

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1/4 cup coconut milk

For Garnish:

• 1 cup shredded coconut (toasted or untoasted)

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Instructions

• Preheat & Prepare:
  • Preheat oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
• Make the Cake Batter:
  • In a bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla and coconut extracts.
  • Alternately add dry ingredients and coconut milk, mixing until just combined.
  • Fold in shredded coconut.
• Bake the Cake:
  • Divide the batter evenly between the cake pans.
  • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Frosting:
  • Beat cream cheese and butter until smooth.
  • Add powdered sugar gradually, then mix in vanilla, coconut extract, and coconut milk until creamy.
• Assemble the Cake:
  • Spread a layer of frosting on one cake layer.
  • Place the second layer on top and frost the entire cake.
  • Sprinkle shredded coconut generously over the top and sides.
• Chill & Serve:
  • Refrigerate for at least 30 minutes before serving for best texture.
  • Slice and enjoy!

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Notes

• Toasting the coconut before garnishing adds extra flavor and crunch.
• For extra coconut flavor, brush the cake layers with coconut milk before frosting.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://wowrecipesfood.com/delicious-creamy-coconut-cake/