Coconut Cake
A delightful, moist cake packed with the natural flavor of coconut, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut Use fresh or sweetened based on preference.
Frosting Ingredients
- 1 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and coconut milk until combined.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the wet ingredients.
- Fold in the shredded coconut.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting & Assembly
- For the frosting, beat cream cheese and powdered sugar together until smooth, then gradually add the heavy cream until fluffy.
- Once the cakes are cooled, spread one layer with coconut custard (if desired) and top with the second layer. Frost the top and sides with cream cheese frosting.
- Decorate with additional shredded coconut if desired. Serve and enjoy!
Notes
To store, place in an airtight container at room temperature for a few days. For longer storage, cover with plastic wrap and refrigerate or freeze tightly wrapped. Use fresh shredded coconut for a more intense flavor.