Delicious Creamy Coconut Cake

A creamy coconut cake is the ultimate dessert for coconut lovers. This rich, moist, and fluffy cake is infused with coconut flavor in every layer, from the batter to the frosting. The combination of coconut milk, shredded coconut, and cream makes for a decadent treat that melts in your mouth. Whether you’re baking for a birthday, holiday, or just to satisfy your sweet tooth, this coconut cake is sure to impress.

Why You’ll Love This Recipe

• Moist and flavorful – The use of coconut milk and shredded coconut ensures a soft, tender crumb.
• Rich and creamy frosting – The coconut-infused frosting adds an extra layer of indulgence.
• Perfect for any occasion – A showstopper for birthdays, gatherings, or a weekend treat.
• Easy to make – Despite its gourmet taste, this recipe is simple enough for home bakers.

Ingredients

For the cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup coconut milk
• 1 cup shredded coconut

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut cream
• 1 teaspoon coconut extract
• 2 cups shredded coconut (for decoration)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla and coconut extracts.
6. Alternately add the flour mixture and coconut milk, beginning and ending with the flour mixture. Mix until just combined.
7. Fold in the shredded coconut.
8. Divide the batter evenly between the prepared pans and smooth the tops.

Step 2: Bake the Cake

1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Frosting

1. In a large bowl, beat the butter until creamy.
2. Gradually add the powdered sugar, mixing well.
3. Add the coconut cream and coconut extract, beating until smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
2. Place the second cake layer on top and frost the entire cake.
3. Press shredded coconut onto the sides and top of the cake for decoration.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Variations

• Toasted Coconut Topping – Toast the shredded coconut for a nutty, crunchy contrast.
• Pineapple Addition – Add crushed pineapple to the frosting for a tropical twist.
• Gluten-Free Version – Use a gluten-free flour blend for a gluten-free option.
• Layered Filling – Add a layer of coconut custard or lemon curd between the cake layers for extra flavor.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 20 minutes

Storage and Reheating

• Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days; allow to come to room temperature before serving.
• Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

How do I make the cake extra moist?

Use full-fat coconut milk and don’t overbake the cake. Adding an extra egg yolk can also enhance moisture.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped in plastic. Frost the cake the day you plan to serve it.

Can I use coconut oil instead of butter?

Yes, but it will slightly alter the texture and taste. Coconut oil adds more coconut flavor but can make the cake denser.

What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 5–7 minutes, stirring occasionally, until golden brown.

Can I use cream cheese frosting instead?

Absolutely! A coconut-infused cream cheese frosting would be delicious with this cake.

How do I prevent the cake from sticking to the pan?

Grease and flour the cake pans well, or use parchment paper for easy removal.

Can I make this cake dairy-free?

Yes! Substitute butter with vegan butter and use a dairy-free coconut milk alternative.

Can I use a different size cake pan?

Yes, but adjust the baking time accordingly. A 9×13-inch pan will take about 35–40 minutes.

What’s the difference between coconut milk and coconut cream?

Coconut milk is thinner and used in the cake batter, while coconut cream is thicker and used in the frosting.

Can I add nuts to this cake?

Yes! Chopped pecans or macadamia nuts add a lovely crunch.

Conclusion

This creamy coconut cake is a dream for coconut lovers. With its moist, tender crumb and rich, coconut-infused frosting, it’s a dessert that will have everyone asking for seconds. Whether for a special occasion or just because, this cake is sure to be a hit. Give it a try and enjoy a slice of tropical bliss!

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