Description
This Coconut Cream Cake is a luscious, moist dessert filled with rich coconut flavor and topped with a creamy coconut frosting. It’s a perfect treat for coconut lovers, offering a soft, fluffy texture that melts in your mouth. Ideal for celebrations or a simple indulgence!
Ingredients
Scale
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup buttermilk (or whole milk)
- 1 cup sweetened shredded coconut
For the frosting:
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut (for topping)
Instructions
For the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the shredded coconut.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting:
- In a large mixing bowl, beat the heavy cream until stiff peaks form.
- In another bowl, beat the cream cheese until smooth, then add the powdered sugar, vanilla extract, and coconut extract.
- Fold in the whipped cream into the cream cheese mixture until combined.
- Once the cakes have cooled completely, spread a layer of frosting between the two cakes, and then cover the top and sides of the entire cake with the frosting.
- Top the cake with the remaining shredded coconut, pressing gently to help it stick
Notes
- If you prefer a stronger coconut flavor, you can add a bit more coconut extract to the frosting.
- The cake can be made a day ahead; just store it in an airtight container in the refrigerator to keep it fresh.
- For a more decorative look, you can toast the shredded coconut before topping the cake.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert, Cake, Coconut Desserts
- Method: Baking
- Cuisine: American