Description
A delightful dessert that’s light, fluffy, and loaded with rich coconut flavor.
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.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in coconut milk and vanilla extract until well combined.
- In another bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture.
- Fold in half of the shredded coconut gently.
- Divide the batter evenly between the two prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely in the pans before transferring to a wire rack.
- In a separate bowl, whip heavy cream with powdered sugar and coconut extract until stiff peaks form.
- Spread whipped cream frosting between cake layers and on top.
- Sprinkle remaining shredded coconut over the top and chill in the refrigerator for 1 hour before serving.
Notes
For a stronger coconut flavor, consider using unsweetened shredded coconut along with sweetened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: coconut cake, dessert, tropical, cake recipe