Description
Indulge in the tropical flavors of this Delicious Creamy Coconut Cake that features a moist coconut-infused cake topped with a rich coconut cream cheese frosting.
Ingredients
Scale
For the cake:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk (full-fat)
- 1 cup shredded sweetened coconut
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon coconut extract
- 2 tablespoons coconut milk
For topping:
- 1 cup sweetened shredded coconut, lightly toasted (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare batter: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in coconut and vanilla extracts.
- Combine wet and dry ingredients: Alternate adding the flour mixture and coconut milk to the wet mixture, folding in shredded coconut. Divide and bake.
- Make frosting: Beat cream cheese and butter until smooth, add powdered sugar gradually, then mix in coconut extract and coconut milk.
- Assemble cake: Frost and stack the cooled cakes, then press toasted shredded coconut onto the top and sides. Chill before serving.
Notes
- You can substitute whole milk or buttermilk for coconut milk if needed.
- This cake is versatile and can be made as a sheet cake or cupcakes.
- Store in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 44 g
- Sodium: 220 mg
- Fat: 29 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
