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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.

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

  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

Find it online: https://www.anytimesrecipes.com/coconut-cake/