Name: Decadent Coconut Cake with Cream Cheese Frosting and Toasted Coconut Garnish Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 3/4 cups cake flour (spooned and leveled); 1 cup unsalted butter (room temperature); 1 3/4 cups granulated sugar; 4 large eggs (room temperature); 1 cup canned full-fat coconut milk; 1 tsp coconut extract; 1 tsp vanilla extract; 2 1/2 tsp baking powder; 1/2 tsp salt; 8 oz cream cheese (room temperature); 1/2 cup unsalted butter (room temperature); 4 cups powdered sugar (sifted); 1 tsp coconut extract; 2 tbsp heavy cream (add more if needed); 1 1/2 cups shredded sweetened coconut; 1/2 cup toasted coconut flakes (for topping)

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Introduction

This rich and moist coconut cake is a tropical delight perfect for any occasion. Layers of tender cake are filled and frosted with creamy coconut cream cheese frosting, then finished with shredded and toasted coconut for added texture and flavor.

A slice of two-layer vanilla cake sits on a white plate with a silver fork beside it. The cake layers are light golden yellow with a soft, crumbly texture. Between the two layers is a thick middle layer of creamy white frosting. The top layer is covered with a generous amount of smooth white frosting sprinkled with white shredded coconut. The background shows a white marbled texture that softly blurs behind the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups cake flour (spoon and level)
1 cup unsalted butter (room temperature)
1 3/4 cups granulated sugar
4 large eggs (room temperature)
1 cup coconut milk (canned, full-fat)
1 tsp coconut extract
1 tsp vanilla extract
2 1/2 tsp baking powder
1/2 tsp salt
8 oz cream cheese (room temperature)
1/2 cup unsalted butter (room temperature, for frosting)
4 cups powdered sugar (sifted)
1 tsp coconut extract (for frosting)
2 tbsp heavy cream (add more if needed)
1 1/2 cups shredded coconut (sweetened)
1/2 cup toasted coconut flakes (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment rounds.
Step 2: In a large mixing bowl, cream the 1 cup of butter and granulated sugar together until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.
Step 3: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Stir in the coconut extract and vanilla extract until combined.
Step 4: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: To make the frosting, beat the cream cheese and 1/2 cup unsalted butter until fluffy. Gradually add the sifted powdered sugar, mixing until smooth. Add the coconut extract and heavy cream, beating until light and creamy. Add more cream if needed for the right consistency.
Step 6: Level the cooled cake layers with a serrated knife if needed. Place one layer on a cake stand and spread frosting evenly on top. Add the second layer and frost the top and sides of the cake.
Step 7: Press shredded coconut onto the sides and top of the frosted cake. Finish by sprinkling toasted coconut flakes on top for a crunchy, flavorful garnish.

Tips & Variations

For extra coconut flavor, toast the shredded coconut before pressing it onto the cake.
Substitute part of the coconut milk with buttermilk for a tangier crumb.
Use desiccated coconut if you prefer less sweetness in the coconut layers.
Add a splash of rum or rum extract to the batter for a tropical twist.
Make this cake a day ahead to allow the flavors to develop; refrigerate until serving.

Storage

Store the coconut cake in an airtight container in the refrigerator for up to 4 days. Allow it to sit at room temperature for 30 minutes before serving for the best texture. Leftovers can be frozen tightly wrapped for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A close-up of a two-layer vanilla cake slice on a white plate with a silver fork beside it. The bottom layer is light golden brown with a soft, crumbly texture. Between the two layers is a thick spread of smooth white cream. The top layer matches the bottom in color and texture and is covered with white frosting, topped with shredded coconut pieces that add a rough, fibrous texture. The background is a soft-focused white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute regular whole milk, but using coconut milk enhances the tropical flavor that defines this cake.

How do I prevent the frosting from being too soft?

Make sure the cream cheese and butter are fully softened but not warm. Chill the frosting for 15-20 minutes if it feels too soft before applying it to the cake.