🥥 Delicious Creamy Coconut Cake
Ingredients:
Cake:
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2 ¾ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 tsp coconut extract (optional but recommended)
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1 cup canned coconut milk (shake well before measuring)
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1 cup shredded sweetened coconut
Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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4 cups powdered sugar, sifted
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1 tsp vanilla extract
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1 tsp coconut extract
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¼ cup canned coconut milk
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1 cup shredded sweetened coconut (for topping)
Instructions:
1. Preheat oven and prepare pans:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients:
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In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar:
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In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
4. Add eggs and extracts:
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Add eggs one at a time, beating well after each.
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Mix in vanilla and coconut extracts.
5. Combine wet and dry:
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Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
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Fold in shredded coconut.
6. Bake:
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Divide batter evenly between the pans.
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Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
7. Make the frosting:
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Beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar, beating until fluffy.
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Mix in vanilla, coconut extract, and coconut milk.
8. Assemble the cake:
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Place one cake layer on a serving plate.
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Spread a generous amount of frosting on top.
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Place second layer over and frost the top and sides.
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Sprinkle shredded coconut on top and sides for decoration.
Tips:
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Toast the shredded coconut lightly for extra flavor.
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Use full-fat coconut milk for the best creamy texture.
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Store cake covered in the fridge; bring to room temperature before serving.
Would you like a coconut cream pie style filling or a vegan/dairy-free version?