Coconut Cake

A coconut cake has a unique power: it turns any ordinary day into a tropical getaway. With its moist layers and creamy frosting, this delightful dessert is practically a magic carpet ride for your taste buds. Plus, it’s not just about the flavor; this recipe is straightforward, quick, and family-friendly. Now, let’s whip up a coconut confection that will leave everyone asking for seconds.

Coconut Cake

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A delicious coconut cake that transforms any day into a tropical getaway with its moist layers and creamy frosting.

• Author: amelia-grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

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• 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

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Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt. Gradually add the dry ingredients to the wet mixture until just combined, being careful not to overmix.
5. Divide the batter evenly between the prepared pans and give them a gentle shake to settle.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
8. For the frosting, beat together cream cheese and powdered sugar until smooth, then mix in the coconut cream.
9. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
10. Finish with a sprinkle of shredded coconut on top, if desired.

Notes

Room temperature ingredients help achieve the best texture. Reheat tricks include storing in an airtight container for up to three days.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg

Why This Coconut Cake Never Fails

This coconut cake is a classic for a reason. The combination of simple ingredients and foolproof methods guarantees success every time. Trust me, if you can measure and mix, you can make this cake. Gather your ingredients and let’s embark on this baking journey.

Your Ingredient Lineup

• 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

Keep your ingredients at room temperature for the best mixing experience. This little tip can make a noticeable difference in texture.

Cooking Method Made Simple

1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, shredded coconut, and salt. Gradually add the dry ingredients to the wet mixture until just combined, being careful not to overmix.
5. Divide the batter evenly between the prepared pans and give them a gentle shake to settle.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
8. For the frosting, beat together cream cheese and powdered sugar until smooth, then mix in the coconut cream.
9. Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
10. Finish with a sprinkle of shredded coconut on top, if desired.

Remember, the secret to a fluffy cake lies in not overmixing the batter and allowing it to cool completely before frosting.

Healthy Reasons to Love This Coconut Cake

• Serving Size: 1 slice
• Calories: Approximately 350
• Protein: 4g
• Carbs: 50g
• Fat: 16g
• Fiber: 1g

This coconut cake strikes a balance of carbs and protein while keeping indulgence in check. It’s rich but not heavy, perfect for satisfying your sweet tooth without the guilt.

How to Serve It Best

This coconut cake shines at birthdays, holidays, or just because. Serve it as a lovely dessert after dinner, or pair it with a morning coffee for a sweet start to your day. Think tropical vibes with a slice of this cake alongside a glass of iced tea on a warm afternoon.

Smart Reheat Tricks

To keep your coconut cake fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it later, pop it in the fridge, where it can last up to a week. For longer storage, wrap the cake tightly in plastic wrap and store it in the freezer for up to three months. Simply thaw it at room temperature when you’re ready to indulge again.

Pro Notes

• Room Temperature Ingredients: Always start with room temperature butter, eggs, and cream cheese for a smoother batter and better texture.
• Baking Pans: Use parchment paper on the bottom of your pans for easy cake release.
• Cool Completely: Before frosting, ensure both layers are cool to avoid a melted, gooey mess.
• Extra Coconut Bliss: Toast some shredded coconut in a pan until golden for a crunchy topping that adds an extra layer of flavor.
• Flavor Variations: Feel adventurous? A splash of rum extract can add a delightful twist to your cake.

Creative Flavor Twists

• Pineapple Coconut Cake: Add crushed pineapple to the batter for a tropical touch. Make sure to drain well to maintain the cake’s texture.
• Lime Coconut Cake: A zesty lime frosting can elevate the flavor profile. Mix lime juice and zest into your cream cheese frosting for a refreshing contrast.
• Chocolate Coconut Cake: Swirl in cocoa powder for a rich chocolate flavor, pairing beautifully with coconut.

Curious Cooks Ask

Can I make this coconut cake in advance?
Absolutely! This cake keeps well, so you can bake it a day ahead. Just remember to frost it closer to serving time to maintain that fresh look.

What if my cake is too dry?
If your cake turns out dry, it may be a sign of overbaking. Always check for doneness a few minutes before the suggested time.

Can I use coconut flour instead of all-purpose flour?
Coconut flour is quite different from all-purpose flour. If you want to go gluten-free, find a gluten-free blend that includes coconut flour.

How do I make this cake even more coconutty?
In addition to using shredded coconut in the batter, you can also drizzle coconut syrup between layers for a more pronounced coconut flavor.

There you have it — a coconut cake that’s easy to make, delicious to eat, and guaranteed to impress your family and friends. Time to get baking!