Description
These Creamy Coconut Cake layers are moist, fluffy, and packed with tropical flavor. Topped with a creamy coconut frosting and a sprinkle of shredded coconut, this cake is the perfect dessert for any celebration or casual treat. Its simple steps make it easy for bakers of all levels to create a show-stopping dessert.
Ingredients
Scale
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup coconut milk (full-fat, well-shaken)
For the Frosting:
- 8 oz cream cheese, softened
- 3 ½ cups powdered sugar
- 1 tsp coconut extract
- 1 cup shredded coconut (plus more for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- With the mixer on low, alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, prepare the frosting. Beat the cream cheese until smooth, then gradually add the powdered sugar and coconut extract. Fold in ½ cup shredded coconut if desired.
- Assemble the cake by placing one layer on a serving plate and spreading frosting on top. Repeat with the remaining layers, then frost the sides.
- Press shredded coconut onto the frosting for decoration. Chill the cake for 30 minutes before serving.
Notes
- For extra crunch, toast the shredded coconut before using it as a topping.
- This cake stays fresh in the refrigerator for up to 5 days or in the freezer for 2 months.
- To add variety, mix in lemon zest or swap coconut extract for vanilla in the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes