Here’s a Delicious Creamy Coconut Cake recipe—a moist, fluffy cake layered with creamy coconut frosting and topped with toasted coconut. Perfect for coconut lovers and special occasions!
Introduction
This Delicious Creamy Coconut Cake is a tropical delight, featuring layers of tender coconut-infused cake, rich and creamy coconut frosting, and a sprinkle of toasted coconut for added texture and flavor. It’s a showstopping dessert that’s perfect for birthdays, holidays, or anytime you’re craving a taste of the tropics.
Ingredients (Makes 1 three-layer 8-inch cake)
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup coconut milk (canned, full-fat)
- ½ cup shredded sweetened coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
For the Topping:
- 1 cup shredded sweetened coconut (toasted)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Make the Cake:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Alternately add the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Fold in shredded coconut.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Make the Frosting:
- Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract. Whip until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.
- Press toasted coconut onto the sides and sprinkle on top.
Tips for Success
- Toasting Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden.
- Coconut Milk: Shake the can well before using to ensure the cream and liquid are combined.
- Make Ahead: Bake the cake layers a day in advance and store wrapped at room temperature.
Serving Suggestions
- Serve with a scoop of coconut or vanilla ice cream.
- Garnish with fresh berries or edible flowers for a tropical touch.
Nutritional Info (per slice, approximate)
- Calories: 450
- Fat: 22g
- Carbs: 60g
- Sugar: 45g
- Protein: 4g
Conclusion
This Delicious Creamy Coconut Cake is a tropical dream come true. With its moist, fluffy layers and rich coconut frosting, it’s a dessert that’s sure to impress. Perfect for coconut lovers and special occasions, it’s a slice of paradise on a plate!