Description
A delightful and fluffy coconut cake layered with creamy frosting, perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup coconut cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the coconut milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt. Gradually add to the wet mixture until just combined.
- Divide the batter evenly between the prepared pans and shake gently to settle.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat together cream cheese and powdered sugar until smooth, then mix in the coconut cream.
- Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Finish with a sprinkle of shredded coconut if desired.
Notes
For extra coconut flavor, add a few drops of coconut extract to the frosting. Refrigerate the frosted cake for 30 minutes before serving for cleaner slices.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg