Description
This Coconut Cake with Cream Cheese Frosting is a moist and fluffy American dessert featuring shredded sweetened coconut baked into a tender vanilla cake with hints of coconut extract. The cake is topped with a rich, creamy cream cheese frosting and generously coated with shredded coconut for a tropical twist that’s perfect for celebrations or anytime indulgence.
Ingredients
Scale
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup canned coconut milk (full fat)
- 1 cup shredded sweetened coconut
For the Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 cups shredded sweetened coconut, for coating
Instructions
- Prepare the Pans and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar, Add Eggs and Extracts: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla and coconut extracts for flavor.
- Mix Dry and Wet Ingredients Alternately: Add the dry ingredients alternately with the canned coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently just until everything is combined to maintain a tender crumb.
- Fold in Shredded Coconut: Carefully fold in the shredded sweetened coconut to distribute it evenly throughout the batter without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes.
- Cool Completely: After the initial cooling in the pans, turn the cakes out onto wire racks and let them cool completely to room temperature before frosting.
- Make the Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and continue mixing until the frosting is smooth. Stir in vanilla and coconut extracts to enhance the flavor.
- Assemble and Frost the Cake: Place one cake layer on a serving plate and spread frosting evenly on top. Stack the second layer over it and frost the top and sides of the entire cake with the remaining frosting.
- Coat with Shredded Coconut and Chill: Gently press shredded sweetened coconut all over the frosted cake to coat the outside. Chill the assembled cake in the refrigerator for 30 minutes to set before slicing for clean, neat portions.
Notes
- For a fluffier cake, separate the eggs and beat the egg whites to soft peaks, then fold them into the batter at the end.
- The cake can be made a day ahead and stored in the fridge—just bring it to room temperature before serving to enhance flavor and texture.
- Make sure to use full-fat coconut milk for a rich coconut flavor and moist cake.
- Using parchment paper liner helps to easily remove the cake layers from the pans without breaking.