This Coconut Cake is a dreamy dessert loaded with coconut flavor, a creamy frosting, and a tender crumb. Perfect for special occasions or when you’re craving a tropical treat.
Ingredients
Cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (240ml) canned coconut milk (unsweetened)
- 1 cup sweetened shredded coconut
Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2–3 tablespoons coconut milk (for desired consistency)
Topping:
- 1 1/2 cups sweetened shredded coconut, toasted (optional)
Instructions
Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla and coconut extracts.
- Alternate Wet and Dry: Add the flour mixture in three additions, alternating with the coconut milk, starting and ending with the flour. Mix just until combined. Fold in the shredded coconut.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Frosting:
- Cream Butter and Cream Cheese: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add Sugar and Flavorings: Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla and coconut extracts. Add coconut milk as needed to reach a spreadable consistency.
Assemble the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides.
- Decorate: Press the toasted or untoasted shredded coconut onto the sides and top of the cake.
Serve:
- Slice and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
- For extra coconut flavor, add a layer of coconut curd between the cake layers.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally.
- This cake pairs beautifully with fresh berries for a pop of color and tartness.
Enjoy this indulgent coconut cake, a showstopper for any celebration! 🥥🍰