Description
A fluffy, cloud-like coconut cake that brings warmth and joy, perfect for any gathering.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon coconut extract (for frosting)
- 1 cup sweetened shredded coconut (toasted or fresh)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and flouring them.
- Mix the flour, baking powder, and salt in a bowl, then set aside.
- Cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and coconut extracts.
- Combine the dry ingredients and coconut milk alternately into the butter mixture.
- Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Frost the cake by beating the heavy cream until stiff peaks form and combining with softened cream cheese and powdered sugar.
- Assemble the cake by layering and frosting between the cooled cake layers.
- Top with sweetened shredded coconut.
Notes
For variations, try adding lemon zest or incorporating chocolate or pineapple into the batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: coconut, cake, dessert, baking, fluffy