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Creamy Coconut Cake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 slice 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Coconut Cake is soft, moist, and packed with coconut flavor. A tender vanilla cake is infused with creamy coconut milk, layered with luscious coconut frosting, and topped with shredded coconut for the perfect balance of sweetness and texture. It’s an ideal dessert for coconut lovers, perfect for birthdays, holidays, or any special occasion!

Ingredients

Units Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup canned coconut milk (full-fat)

For the Coconut Cream Filling:

  • 1 cup sweetened condensed milk
  • 1 cup coconut milk
  • 1 cup shredded coconut

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup coconut milk
  • 1 tsp coconut extract
  • 2 cups sweetened shredded coconut (for topping)

Instructions

. Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.
  5. Alternately add the dry ingredients and coconut milk, starting and ending with dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Coconut Cream Filling:

  1. In a small bowl, mix sweetened condensed milk, coconut milk, and shredded coconut.
  2. Once cakes are cooled, poke small holes all over the cake layers with a skewer or fork.
  3. Pour the coconut cream mixture evenly over both layers. Let them soak for 15 minutes.

3. Make the Frosting:

  1. In a large bowl, beat butter until creamy.
  2. Gradually add powdered sugar, alternating with coconut milk, until smooth and fluffy.
  3. Stir in coconut extract.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
  2. Place the second cake layer on top and frost the entire cake.
  3. Sprinkle shredded coconut over the top and sides.
  4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For extra coconut flavor, toast some of the shredded coconut before sprinkling on top.
  • Keep the cake refrigerated and serve chilled for the best texture.
  • Can be made a day in advance—it tastes even better the next day!

Find it online: https://newsvks.com/creamy-coconut-cake/