Description
A delightful dessert that brings a touch of tropical paradise with rich flavors of coconut and cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the coconut milk and vanilla extract until well combined.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently.
- Fold in half of the shredded coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely.
- Whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
- Spread the whipped cream frosting between the layers and over the top of the cake.
- Sprinkle the remaining shredded coconut on top.
- Chill in the refrigerator for 1 hour before serving.
Notes
Make sure your butter is softened at room temperature. Don’t overmix the batter after adding the flour. Can add pineapple or lime zest for variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: coconut cake, dessert, tropical dessert, cake, creamy frosting