Description
A delightful and moist Fluffy Coconut Cake topped with creamy frosting and shredded coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded sweetened coconut
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, coconut milk, eggs, vanilla extract, and coconut extract. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Fold in the shredded coconut gently until evenly distributed.
- 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.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the coconut milk, and mix until smooth and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top.
- Frost the top and sides of the cake with the remaining frosting. Sprinkle the shredded coconut on top for decoration.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For a tropical twist, add a layer of fresh pineapple slices between the cake layers.
- You can substitute the coconut milk with almond milk for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg