Delicious Creamy Coconut Cake

Here’s a Delicious Creamy Coconut Cake recipe that’s moist, rich, and packed with coconut flavor—perfect for any celebration or when you’re just craving a tropical dessert!

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🥥 Delicious Creamy Coconut Cake

Ingredients:

For the Cake:

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional but recommended)

• 1 cup canned coconut milk (shake well before using)

• 1 cup sweetened shredded coconut (optional for added texture)

For the Coconut Cream Filling:

• 1 can (14 oz) sweetened condensed milk

• 1 cup coconut cream or full-fat coconut milk

For the Frosting:

• 1½ cups heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp vanilla or coconut extract

• 1½ cups sweetened shredded coconut (to press onto the outside)

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Instructions:

1. Bake the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, cream the butter and sugar until fluffy (about 3-4 minutes).

4. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract.

5. Alternate adding the dry ingredients and coconut milk to the creamed mixture, starting and ending with flour. Stir in shredded coconut if using.

6. Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean.

7. Let cool in pans for 10 minutes, then remove and cool completely on a rack.

2. Make the Coconut Cream Filling:

• Mix the sweetened condensed milk and coconut cream together until smooth.

• Once cake layers are cool, poke small holes in them with a skewer or fork and slowly pour the coconut cream mixture over both layers. Allow it to soak in. Chill in the fridge for at least 1 hour.

3. Make the Whipped Frosting:

• Beat the whipping cream with powdered sugar and vanilla/coconut extract until stiff peaks form.

4. Assemble the Cake:

1. Place one soaked cake layer on a platter.

2. Spread a thick layer of whipped cream on top.

3. Add the second cake layer, then frost the entire cake with the remaining whipped cream.

4. Gently press shredded coconut all over the outside of the cake.

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✅ Tips:

• Let the cake chill at least 2 hours before serving—it gets creamier over time!

• For even more coconut flavor, toast some of the coconut flakes for garnish.

Would you like a version that uses a box cake mix or is dairy-free?