Description

Indulge in this rich and fluffy creamy coconut cake, packed with coconut flavor in every layer. Featuring a tender sponge, luscious coconut cream filling, and velvety coconut frosting, this cake is perfect for birthdays, celebrations, or a special treat.

Ingredients

Scale

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 Coconut Cream Filling:

1 cup heavy cream
½ cup coconut milk
½ cup powdered sugar
1 teaspoon coconut extract
1 cup shredded coconut

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups shredded coconut (for garnish)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and coconut extracts.
Alternately add dry ingredients and coconut milk, beginning and ending with dry mixture. Mix until just combined.
Fold in shredded coconut.
Divide batter evenly into pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let cakes cool for 10 minutes before transferring to a wire rack.

Step 2: Make the Coconut Cream Filling

In a mixing bowl, beat heavy cream, coconut milk, and powdered sugar until stiff peaks form.
Stir in coconut extract and shredded coconut.
Refrigerate until ready to use.

Step 3: Prepare the Frosting

Beat butter until creamy.
Gradually add powdered sugar, alternating with coconut milk, and beat until smooth.
Stir in vanilla and coconut extracts.

Step 4: Assemble the Cake

Place one cake layer on a serving plate.
Spread coconut cream filling evenly over the layer.
Place second cake layer on top.
Frost entire cake with coconut frosting.
Gently press shredded coconut onto top and sides for a decorative finish.

Notes

Toasted Coconut Topping: Toast shredded coconut for a golden, nutty flavor.
Pineapple-Coconut Cake: Add pineapple preserves between layers.
Nutty Crunch: Sprinkle chopped pecans or almonds.
Chocolate Drizzle: Drizzle melted dark chocolate for a coconut-chocolate twist.

Prep Time: 30 minutes
Cooling & Assembly: 45 minutes
Cook Time: 30 minutes
Category: dessert
Method: Baking
Cuisine: American

Keywords: coconut cake, creamy coconut dessert, coconut frosting, moist coconut cake, tropical cake