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!
Ingredients
Units
Scale
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)
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!
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.
