Description
This light, fluffy coconut cake is a tropical dream with layers of moist sponge and creamy frosting, topped with sweet shredded coconut for the perfect cloud-like texture and appearance.
Ingredients
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- For the Frosting:
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- For the Topping:
- 1 cup sweetened shredded coconut (toasted or fresh)
Instructions
- Prepare the Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal. Make sure your oven rack is positioned in the center for even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents throughout the cake batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for about 3-5 minutes until the mixture becomes light and fluffy. This incorporates air into the batter, creating a lighter cake texture.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in the vanilla extract and coconut extract, mixing until just combined. This adds richness and the signature coconut flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients (about 3 additions of dry and 2 of coconut milk). Mix on low speed just until combined after each addition. Overmixing can lead to a tough cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should be golden on top and slightly pulling away from the sides of the pans.
- Cool Completely: Allow the cakes to cool in the pans for about 10-15 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely. A completely cooled cake is essential for proper frosting.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate large bowl, whip the heavy cream, vanilla extract, and coconut extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining frosting.
- Add Coconut Topping: Press the shredded coconut onto the sides and top of the frosted cake to create a cloud-like appearance. For a toasted flavor, you can lightly toast the coconut in a dry skillet or in the oven before adding it to the cake.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. This makes cutting clean slices easier and enhances the flavors.
Notes
- For best results, toast the shredded coconut by spreading it on a baking sheet and baking at 325°F for 5-10 minutes, stirring occasionally, until golden brown.
- The cake can be made a day ahead and refrigerated, but bring it to room temperature about 30 minutes before serving for the best flavor and texture.
- Coconut milk can be substituted with regular milk mixed with 1/2 teaspoon additional coconut extract if needed.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 21g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg