Description
This Delicious Creamy Coconut Cake features moist, tender layers infused with shredded coconut and a rich, creamy cream cheese frosting enhanced with coconut milk. Garnished with sweetened shredded coconut, this cake is perfect for coconut lovers seeking a luscious dessert for special occasions or everyday indulgence.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk (optional for creamier frosting)
Garnish
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to be combined later.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This will create a smooth batter base.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the shredded coconut evenly into the batter.
- Fill pans and smooth batter: Divide the batter evenly between the two prepared cake pans and smooth the top surfaces to ensure even baking.
- Bake the cakes: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy. Optionally, add coconut milk to achieve a creamier texture as desired.
- Assemble the cake: Once the cake layers are completely cooled, spread a generous layer of frosting over one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting for full coverage.
- Garnish the cake: Decorate the top and sides of the frosted cake with sweetened shredded coconut to add texture and enhance presentation.
- Chill before serving: Refrigerate the assembled cake for about 30 minutes to allow the frosting to set, making it easier to slice and enhancing flavor.
Notes
- Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for smoother mixing.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- If coconut milk is unavailable, you can omit it or substitute with regular milk for the frosting.
- For a more intense coconut flavor, toast shredded coconut lightly before adding to the batter or for garnish.
- Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
