Coconut Cake
Enjoy this moist and fluffy coconut cake with a rich coconut flavor, topped with a tangy cream cheese frosting.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 14 ounce can coconut milk
For the cream cheese frosting:
- 8 oz block cream cheese, softened
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C) and grease your baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate between adding the dry ingredients and the coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!
- Stir in the sweetened shredded coconut.
- Pour the batter into your prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
Make the frosting:
- In a medium bowl, beat together the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, one cup at a time, until fully incorporated.
- Stir in the vanilla extract.
Assemble the cake:
- Frost the cooled cake with a thick layer of cream cheese frosting.
- If desired, garnish with additional toasted coconut for a tropical touch.
Notes
- Use full-fat coconut milk for the richest flavor.
- For a toasted coconut cake, spread the shredded coconut on a baking sheet and bake at 350 degrees F for 5-7 minutes, or until golden brown.
- Store your leftover coconut cake in an airtight container at room temperature for up to 3 days.