Description
This Coconut Cream Cake is a soft, moist, and flavorful dessert filled with rich coconut cream frosting and topped with toasted coconut flakes. Perfect for birthdays, special occasions, or whenever you crave a tropical treat, this cake is sure to impress with its delicate texture and irresistible flavor!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup full-fat coconut milk (shaken well)
- 1 cup shredded coconut
For the Coconut Cream Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp coconut extract
- 3 tbsp heavy cream (adjust for consistency)
- 1 cup toasted coconut flakes (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line with parchment paper for easy removal.
- Prepare the dry ingredients by whisking together flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Fold in shredded coconut gently to avoid overmixing.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, coconut extract, and heavy cream, mixing until fluffy.
- Assemble the cake by spreading a layer of frosting over one cake layer. Place the second layer on top and frost the entire cake.
- Garnish with toasted coconut flakes and chill for at least 30 minutes before serving.