Creamy Coconut Cake
Introduction
This Creamy Coconut Cake is a tropical dream — soft, moist layers infused with coconut milk and shredded coconut, topped with a luscious coconut frosting and a snowy sprinkle of coconut flakes. It’s the kind of cake that feels indulgent yet refreshing, perfect for birthdays, holidays, or any time you want to bring a taste of paradise to the table.
Ingredients
Cake
2½ cups all‑purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup coconut milk
1 cup shredded coconut
Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup coconut milk
1 tsp vanilla extract
1 cup shredded coconut (for topping)
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease and flour two 9‑inch cake pans.
Mix Dry Ingredients
Whisk flour, baking powder, and salt together in a bowl.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
Combine Wet & Dry
Alternate adding dry ingredients and coconut milk until smooth. Stir in shredded coconut.
Bake
Divide batter between pans. Bake 25–30 minutes, until golden and a toothpick comes out clean. Cool completely.
Make Frosting
Beat butter, powdered sugar, coconut milk, and vanilla until creamy.
Assemble Cake
Frost cooled cake layers, then sprinkle generously with shredded coconut.
Time & Yield
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: ~1 hour
Yield: 12 servings
Tips & Tricks
Extra moist: Brush cake layers with coconut milk before frosting.
Flavor boost: Add almond extract for a nutty undertone.
Texture contrast: Toast half the coconut flakes for a golden crunch.
Storage: Keep covered at room temp for 2 days or refrigerate up to 5 days.
Variations
Pineapple Coconut Cake: Add crushed pineapple to the batter.
Chocolate Coconut Cake: Frost with chocolate ganache and top with coconut.
Layered Elegance: Bake in three pans for a taller, bakery‑style cake.
Serving Suggestions
Pair with tropical fruit salad.
Serve with iced tea or piña coladas for a summer vibe.
Garnish with edible flowers for a festive presentation.
FAQs
Q: Can I use sweetened shredded coconut?
A: Yes, but reduce sugar slightly to balance sweetness.
Q: Can I make this ahead?
A: Absolutely — bake layers a day ahead, wrap tightly, and frost before serving.
Q: Can I freeze it?
A: Yes, freeze unfrosted layers up to 2 months. Thaw and frost when ready.
Conclusion
This Creamy Coconut Cake is moist, fluffy, and bursting with tropical flavor. With its rich coconut frosting and snowy topping, it’s a show‑stopping dessert that feels both comforting and exotic.