Description
This Delicious Creamy Coconut Cake is a rich, moist, and flavorful dessert that’s perfect for coconut lovers. With layers of soft cake and creamy coconut frosting, this cake will melt in your mouth and leave you craving more! Perfect for birthdays, special occasions, or just a sweet treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut (for garnish)
- 2 tablespoons coconut milk (optional for a creamier frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until fluffy. Add coconut milk if you prefer a creamier texture.
- Once the cakes have cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the entire cake with the remaining frosting.
- Garnish the top and sides with shredded coconut.
- Refrigerate for about 30 minutes before serving to allow the frosting to set.
Notes
- If you prefer a more intense coconut flavor, you can add a little coconut extract to the frosting.
- For extra texture, toast the shredded coconut before garnishing the cake.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Cake, Tropical
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 380
- Sugar: 35g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg