Description
Deliciously moist coconut cake topped with cream cheese frosting and shredded coconut.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup coconut milk
- 1 cup shredded coconut (sweetened or unsweetened)
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- Additional shredded coconut for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour and baking powder.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated.
- Stir in coconut milk and vanilla extract until smooth. Gradually add dry ingredients until just combined; fold in shredded coconut gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely before frosting.
- For the frosting, blend cream cheese and powdered sugar until smooth. Frost the cooled cake and garnish with additional shredded coconut.
Notes
- Ensure the butter and eggs are at room temperature for better mixing.
- Adjust baking time based on the size of your cake pans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg