Coconut Cake
A deliciously moist Coconut Cake that transports you to a sunny beach with every bite, perfect for any occasion.
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
Tips: Ensure butter and cream cheese are at room temperature for best texture. Store in an airtight container for up to 5 days or freeze layers for up to 2 months.