Description
Indulge in the tropical bliss of this Heavenly Coconut Cream Cake, a moist and fluffy dessert layered with luscious coconut whipped cream. Perfect for coconut lovers, this homemade coconut cake combines coconut milk, shredded coconut, and coconut extract for triple the flavor. Ideal for celebrations or a sweet treat, it’s a tropical escape in every bite.
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 1/2 cups granulated sugar
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1/2 cup unsalted butter, softened
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4 large eggs
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1 cup coconut milk
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut (divided)
For the Frosting:
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2 cups heavy cream
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1/2 cup powdered sugar
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1 teaspoon coconut extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, cream the butter and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Mix in the coconut milk and vanilla extract.
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In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture.
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Fold in half of the shredded coconut.
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Divide the batter evenly between the prepared pans.
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Bake for 25–30 minutes or until a toothpick inserted comes out clean.
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Cool cakes completely on a wire rack.
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Whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
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Frost the cooled cakes with the whipped cream mixture, layering and covering the top and sides.
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Sprinkle with the remaining shredded coconut.
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Chill in the refrigerator for at least 1 hour before serving.
Notes
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For an extra moist cake, brush the layers with a little coconut milk before frosting.
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Decorate with toasted coconut flakes or fresh berries for an elegant touch.
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Cake layers can be baked a day in advance and stored wrapped in plastic.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American