A luscious and moist coconut cream cake that’s perfect for any occasion. This delightful dessert combines rich coconut flavors with a creamy frosting, making it a crowd-pleaser for coconut lovers.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk
- 1 cup shredded sweetened coconut
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp coconut extract
- 2 tbsp coconut milk
- 1 cup shredded sweetened coconut (for garnish)
Instructions:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Alternate adding the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients.
- Fold in the shredded coconut and divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, beating until fluffy. Stir in the coconut extract and coconut milk.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Place the second layer on top and frost the entire cake.
- Sprinkle shredded coconut evenly over the frosting for garnish.
- Serve:
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Let me know if you’d like any tweaks or tips for this recipe! 😊