Introduction:
Creamy Coconut Cake is a light, moist, and richly flavored dessert that brings tropical sweetness to any occasion. Perfect for coconut lovers, this cake combines fluffy layers of coconut-flavored cake with a creamy frosting, often featuring shredded coconut both in the batter and as a topping. The cake is great for holidays, birthdays, or any gathering where you want to impress with a luscious, sweet treat.
Ingredients and Quantities:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional for extra flavor)
- 1 cup coconut milk (full fat)
- 1 cup sweetened shredded coconut
For the Creamy Coconut Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup coconut cream (or coconut milk)
- 1 1/2 cups sweetened shredded coconut (for topping)
Tips for Success:
- Room temperature ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for a smooth batter and frosting.
- Coconut cream: Use thick coconut cream for a richer flavor in the frosting.
- Toasting the coconut: Toasting the shredded coconut for the topping can add a delightful crunch and extra flavor.
How to Make and Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
- Alternate dry ingredients and coconut milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk, beginning and ending with the dry ingredients. Stir in the shredded coconut.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Add vanilla extract, coconut extract, and coconut cream, and beat until combined.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Sprinkle the shredded coconut over the top and sides, pressing lightly to adhere.
- Chill and serve: Refrigerate the cake for at least 30 minutes to set the frosting before serving.
Description:
This Creamy Coconut Cake offers layers of tender, coconut-infused cake topped with a rich cream cheese frosting. The sweet shredded coconut adds texture and flavor, while the creamy coconut frosting makes each bite indulgent. It’s a perfect dessert for anyone who loves tropical flavors or classic, crowd-pleasing cakes.
Nutritional Information (per slice, based on 12 servings):
- Calories: 520
- Protein: 6g
- Carbohydrates: 65g
- Fat: 28g
- Fiber: 2g
- Sugar: 45g
- Sodium: 300mg
Conclusion and Recommendation:
This Creamy Coconut Cake is a show-stopping dessert that’s both rich and refreshing. The layers of coconut flavor, combined with a smooth, decadent frosting, make it a perfect treat for any celebration. Whether you’re hosting a special event or just treating yourself, this cake is guaranteed to be a hit!