Description
A moist and flavorful coconut cake made with coconut milk and shredded coconut, topped with a creamy, tangy cream cheese frosting. Perfect for any occasion and easy to make with simple pantry ingredients.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour (for gluten-free, substitute with almond flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) coconut milk (full-fat for richness)
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (120g) sweetened shredded coconut (use unsweetened if preferred)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30ml) heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with coconut milk, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in shredded coconut using a rubber spatula.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- For frosting, beat cream cheese and softened butter until creamy and smooth.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Add heavy cream and mix to desired spreading consistency.
- Place one cake layer on serving plate, spread frosting generously on top.
- Place second layer over and cover entire cake with remaining frosting.
- Optionally, sprinkle toasted coconut flakes on top.
Notes
Use room temperature eggs and butter for best blending. Be gentle when folding in shredded coconut to avoid deflating batter. Use the toothpick test to avoid overbaking. Chill crumb-coated cake before final frosting for smooth sides. If batter is too thick, add a splash more coconut milk. Frosting can be chilled if too soft before spreading.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 24
- Sodium: 180
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: coconut cake, cream cheese frosting, moist cake, easy cake recipe, homemade cake, coconut dessert, birthday cake, gluten-free option, dairy-free option