Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Coconut Cake

Creamy Coconut Cake

  • Author: Lina
  • Total Time: 40-45 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Creamy Coconut Cake is a luscious dessert featuring moist, tender cake layers infused with rich coconut flavor from coconut milk and shredded coconut, frosted with a smooth, creamy coconut or cream cheese frosting. Perfect for celebrations, gatherings, or an indulgent sweet treat, its tropical notes and soft texture make it a crowd-pleasing favorite.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups sugar

Wet Ingredients

  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons vanilla extract

Frosting

  • 1 cup heavy cream or cream cheese
  • 1 ½ cups powdered sugar
  • 2 tablespoons coconut milk

Instructions

  1. Prep the Ingredients: Gather all your ingredients and preheat the oven to 350°F (175°C). Grease and flour your cake pans to ensure an easy release after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agent is evenly distributed for a perfect rise.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar until fluffy and light in color. This step creates a tender crumb by incorporating air into the batter.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract for fragrant sweetness.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Fold in shredded coconut gently so the texture remains intact.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool completely.
  7. Prepare the Creamy Frosting: Beat heavy cream or cream cheese with powdered sugar and a splash of coconut milk until smooth and spreadable. This frosting gives the cake its signature creamy layer and extra coconut flavor.
  8. Assemble and Frost: Place one cake layer on a serving plate, spread frosting evenly, then top with the second layer. Coat the entire cake with the remaining frosting and press additional shredded coconut on the sides and top for a beautiful finish.

Notes

  • Use room temperature butter, eggs, and coconut milk for a smoother batter mix.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Fresh shredded coconut enhances texture and flavor when available.
  • Test doneness with a toothpick to prevent overbaking and dryness.
  • If frosting is too soft, refrigerate briefly before spreading for cleaner layers.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 15g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: coconut cake, creamy coconut cake, coconut dessert, tropical cake, moist cake, coconut frosting

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/creamy-coconut-cake/