This Creamy Coconut Cake is a heavenly dessert, featuring a tender, coconut-infused cake base topped with a luscious, creamy coconut frosting. It’s the perfect combination of sweetness and coconut goodness!
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, for added coconut flavor)
1 1/2 cups canned coconut milk (full-fat)
1/2 cup shredded sweetened coconut (optional for extra texture)
For the Frosting:
1/2 cup unsalted butter (softened)
8 oz cream cheese (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional, for extra coconut flavor)
2-3 tablespoons coconut milk (adjust for desired consistency)
1/2 cup sweetened shredded coconut (for garnish)
Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. Use a hand mixer or stand mixer for best results.
