Description
This Delicious Creamy Coconut Cake features moist layers of coconut-spiked cake with a rich, smooth cream cheese frosting. Perfectly balanced with shredded coconut mixed in the batter and a luscious coconut-flavored cream cheese frosting, this cake is a tropical-inspired treat ideal for celebrations or an indulgent dessert.
Ingredients
Scale
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
Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk (optional for a creamier frosting)
- 1/2 cup sweetened shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. This creates a good base for the cake’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate air. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients in three separate additions, alternating with the buttermilk—beginning and ending with the flour mixture. This alternating method helps keep the batter smooth. Then fold in the shredded coconut gently.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth out the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract while beating until the frosting is fluffy. Optionally, add coconut milk to achieve a creamier frosting texture.
- Assemble Cake: Once the cakes are fully cooled, spread a generous layer of frosting on top of one cake layer, then place the second cake layer on top. Cover the entire cake with the remaining frosting evenly.
- Garnish and Chill: Garnish the top and sides of the cake with the sweetened shredded coconut for a decorative and flavorful finish. Refrigerate the cake for about 30 minutes before serving to allow the frosting to set properly.
Notes
- Make sure all your ingredients, especially butter, cream cheese, and eggs, are at room temperature for best results.
- For a more intense coconut flavor, you can toast the shredded coconut lightly before mixing it into the batter and for garnish.
- This cake keeps well covered in the refrigerator for up to 3 days.
- Allow the cake to come to room temperature before serving for optimal flavor and texture.
- You can substitute buttermilk with a mixture of milk and lemon juice if buttermilk is unavailable.
