What’s not to love about a slice of Coconut Cake that’s as fluffy as a cloud and comes with a tropical vibe?
This Coconut Cake isn’t just another dessert; it’s a deliciously moist cake that transports you to a sunny beach with every bite. Perfect for baker wannabes and seasoned pastry pros alike, this recipe is easy-peasy, requiring just one mixing bowl and a spatula. Let’s dive in and get your kitchen smelling like an island retreat!
Why Make This Recipe
Why stick to boring desserts when you can whip up this Coconut Cake in no time? Here are a few reasons to grab your apron:
- Minimal Cleanup: With just one bowl for the cake batter, you’ll have more time to devour your creation.
- Impressive Yet Simple: Friends will think you spent hours crafting this beauty, but no one has to know it took just about an hour!
- Family-Friendly: Coconut cake is loved by both kids and adults; it stands as an universal dessert that brings people together (who doesn’t love cake?).
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup coconut cream
- 1/4 teaspoon coconut extract
Directions
Time to bake! Follow these easy steps:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, baking powder, and salt.
- In another bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla and coconut milk.
- Gradually mix the dry ingredients into the wet ones until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then move to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and powdered sugar until smooth. Add the coconut cream and coconut extract, mixing until combined.
- Frost the cooled cakes between the layers and on top with the cream cheese frosting. Serve and enjoy!
How to Make Coconut Cake (Overview)
Picture this: preheating your oven while you whip up a batter that’s as smooth as a summer breeze. Start with your dry ingredients, and separately mix the butter-sugar-egg goodness. Combine the wet and dry for a dreamy batter, fold in the shredded coconut, and bake until golden.
Pro Tip: Make sure your butter is softened to give that creamy, fluffy texture you crave!
How to Serve Coconut Cake
Imagine slicing into a pristine, white Coconut Cake, revealing layers that embody the essence of summer. Pair it with a cup of coffee or a refreshing glass of lemonade. You could even sprinkle some extra shredded coconut on top for that extra crunch! The aroma alone is enough to make your taste buds do a happy dance. 🌴✨
How to Store Coconut Cake
You can store this Coconut Cake in the fridge for up to 5 days—if it lasts that long! Just pop it in an airtight container. If you’re looking to stretch its life, freeze the cake layers for up to 2 months. Just remember to thaw in the fridge overnight before serving.
Tips to Make Coconut Cake
- Egg Temperature Matters: Using room-temperature eggs helps the batter mix more evenly.
- Vanilla vs. Coconut Extract: Use both extracts for a more pronounced coconut flavor if you’re feeling fruity!
- Don’t Overmix: Fold gently to keep that cake delightfully fluffy.
- Cream Cheese Frosting: For a fluffier frosting, ensure your cream cheese is at room temperature.
Variation
Want a twist? Try adding lemon zest for a citrusy kick, or swap half the flour for almond flour to introduce a nutty flavor. You can even make a vegan version by replacing eggs with flaxseeds and using plant-based cream cheese. 🌿
FAQs
1. Can I use unsweetened shredded coconut?
Absolutely! It will be less sweet, making for a more balanced cake.
2. How can I make the frosting smoother?
Ensure your cream cheese is softened and mix on medium speed until the mixture is creamy.
3. Can I make this cake ahead of time?
Yes! The cake stays moist in the fridge for several days, making it perfect for make-ahead occasions.
📌 Pin this recipe for your next cozy dinner night!
Coconut Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup shredded coconut
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup coconut cream
- 1/4 teaspoon coconut extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, baking powder, and salt.
- In another bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla and coconut milk.
- Gradually mix the dry ingredients into the wet ones until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then move to a wire rack to cool completely.
Frosting
- For the frosting, beat together the cream cheese and powdered sugar until smooth. Add the coconut cream and coconut extract, mixing until combined.
- Frost the cooled cakes between the layers and on top with the cream cheese frosting.
- Serve and enjoy!
Notes
Printable Recipe Card
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