Decadent Coconut Cake with Cream Cheese Frosting and Toasted Coconut Garnish Recipe
This Coconut Cake is a moist and flavorful dessert featuring tender layers infused with coconut milk and extracts, frosted with a creamy coconut cream cheese frosting, and garnished with shredded and toasted coconut. Perfect for coconut lovers seeking a tropical twist on a classic cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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
Frosting
- 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)
Decoration
- 1 1/2 cups shredded sweetened coconut
- 1/2 cup toasted coconut flakes (for topping)
Instructions
- Preheat the Oven & Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment rounds to ensure the cakes do not stick and are easy to remove.
- Make the Cake Batter: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition for proper incorporation. In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix in the coconut extract and vanilla extract until just combined.
- Bake the Cake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the Frosting: Using a stand mixer or hand mixer, beat the cream cheese and butter until fluffy and smooth. Gradually add the sifted powdered sugar, mixing continuously until the frosting is silky and smooth. Stir in the coconut extract and heavy cream, beating until the frosting is light and creamy. Add more cream if needed to reach the desired spreading consistency.
- Assemble the Cake: If needed, level the cooled cake layers using a cake leveler or serrated knife for even stacking. Place one layer on a cake stand or serving plate, spread an even layer of frosting on top. Place the second cake layer over the first and frost the top and sides of the entire cake. Press shredded coconut onto the sides and top of the cake for texture and flavor, then garnish with toasted coconut flakes for an attractive finish.
Notes
- To toast coconut flakes, spread them evenly on a baking sheet and toast at 325°F (160°C) for 5-7 minutes until golden and fragrant. Watch closely to avoid burning.
- Allow cream cheese and butter to reach room temperature before making frosting for smoothest texture.
- Use cake flour for tender crumb; all-purpose flour can yield a denser cake.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap to maintain moisture.
- For a more intense coconut flavor, use fresh coconut milk or add additional coconut extract to the batter and frosting.
Keywords: coconut cake, cream cheese frosting, coconut milk cake, tropical dessert, shredded coconut cake, moist coconut cake
