4. Add Eggs and Extracts:
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and coconut extract (if using), and mix until combined.
5. Alternate Dry Ingredients and Coconut Milk:
Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients. Mix until just combined.
6. Fold in Shredded Coconut:
If using, gently fold in the shredded coconut for added texture.
7. Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the Frosting:
While the cakes are cooling, prepare the frosting. Beat together the butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and coconut extract. Beat until smooth.
Add the coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency (it should be spreadable but thick).
9. Assemble the Cake:
Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
10. Garnish:
Sprinkle the top and sides of the cake with shredded coconut for a decorative touch.
Serving Suggestions
Serve the cake with a cup of tea or coffee for a delightful afternoon treat.
For a tropical twist, you can serve it with fresh pineapple slices or other tropical fruits.
Conclusion
This Creamy Coconut Cake is rich, moist, and bursting with coconut flavor in both the cake and the frosting. It’s perfect for coconut lovers and makes for a stunning dessert at any gathering or celebration. Enjoy a slice of this tropical delight any time you’re craving something sweet and creamy!
