Coconut Velvet Cake with Creamy Frosting
If you’re searching for a cake that’s both elegant and comforting, look no further than Coconut Velvet Cake with Creamy Frosting. This delightful dessert is the perfect blend of soft, moist cake and a luscious frosting that makes every bite a heavenly experience. Did you know that coconut is a key ingredient in many Southern desserts? It adds a distinct flavor and texture that keeps you coming back for more!
What makes this cake truly special is its simplicity, quick preparation time, and family-friendly appeal. Whether it’s a birthday celebration, holiday gathering, or just a sweet treat on a Tuesday afternoon, this Coconut Velvet Cake will surely impress. Compared to classic chocolate cake, which often steals the limelight, coconut brings a tropical twist that’s refreshing and unique. So, grab your mixing bowls and get ready to create a masterpiece that will delight friends and family alike!
What is Coconut Velvet Cake?
Coconut Velvet Cake is a sumptuous dessert that combines the lightness of a traditional velvet cake with the rich flavor of coconut. But have you ever wondered how it got its quirky name? To put it simply, it’s as smooth as velvet and oh-so-delicious! Every slice is a soft, tender piece of cake, dripping with creamy frosting and topped with shredded coconut that makes your taste buds dance. It’s said that “the way to a man’s heart is through his stomach,” and this cake is a fantastic way to win hearts! So, roll up your sleeves, gather your ingredients, and let’s whip up this fantastic cake!
Why You’ll Love This Coconut Velvet Cake
Coconut Velvet Cake is not just a treat for the eyes; it’s a delight for the palate! Firstly, the key highlight is its fluffy texture and robust coconut flavor that makes it utterly irresistible. The cost-saving benefits of making it at home are impressive; you can create a bakery-quality dessert without breaking the bank! Plus, the combination of creamy frosting and sweetened shredded coconut provides a delightful contrast that elevates each bite into a whole new experience.
If you’ve tried a classic red velvet cake, you’ll appreciate how Coconut Velvet Cake offers a unique spin on a beloved favorite while still being easy to make. So, why not invite your family over for a slice? You’ll be glad you did!
How to Make Coconut Velvet Cake
Quick Overview
Making Coconut Velvet Cake is as easy as pie (or should we say cake?). With a prep time of just about 20 minutes and a baking time of 30 minutes, you’ll have a delicious dessert ready in no time. The magic lies in the combination of simple ingredients that come together to create a rich, moist cake layered with creamy frosting.
Key Ingredients for Coconut Velvet Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened coconut milk (or buttermilk)
- ½ cup whole milk
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons coconut oil (or vegetable oil)
- ½ cup sour cream (for extra moisture)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup coconut milk (or more for desired consistency)
- 1 ½ cups sweetened shredded coconut (for decorating)
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later.
- Sift Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for later.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk (or buttermilk), whole milk, coconut oil, and sour cream until smooth and well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 3-5 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Add Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with the dry ingredients, mixing until just combined.
- Fold in Coconut: Gently fold in the shredded coconut until it is evenly distributed throughout the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Creamy Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Gradually add the sifted powdered sugar until fully incorporated and fluffy. Stir in vanilla extract and enough coconut milk to achieve the desired consistency.
- Assemble the Cake: Once the cake layers have completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the sides and top of the cake. Decorate by pressing shredded coconut into the frosting and sprinkling more on top.
What to Serve Coconut Velvet Cake With
While Coconut Velvet Cake is delightful on its own, consider pairing it with a tropical fruit salad or a light citrus sorbet to balance the rich flavors. For a drink, serve it with a refreshing iced tea or lemonade. These additions can create a beautiful and harmonious meal that everyone will enjoy!
Top Tips for Perfecting Coconut Velvet Cake
- Ingredient Substitutions: If you can’t find coconut milk, feel free to use buttermilk or regular milk, although the flavor may slightly differ.
- Bake Time Adjustments: Every oven is different, so keep an eye on the cake during the last few minutes of baking. The cakes are done when a toothpick comes out clean.
- Common Mistakes to Avoid: Make sure your butter and eggs are at room temperature for better mixing, leading to a fluffier cake.
Storing and Reheating Tips
Store any leftover Coconut Velvet Cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, let it thaw in the fridge overnight, then enjoy the delightful taste of this cake at room temperature or gently warm it in the microwave for a few seconds.
Enjoy baking and indulging in your homemade Coconut Velvet Cake with Creamy Frosting! With these tips and a dash of love, you’ll create a dessert that becomes a cherished family favorite. Happy baking!
s Coconut Velvet Cake
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened coconut milk or buttermilk
- ½ cup whole milk
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons coconut oil or vegetable oil
- ½ cup sour cream for extra moisture
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ¼ cup coconut milk or more for desired consistency
- 1 ½ cups sweetened shredded coconut for decorating
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later.
- Sift Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for later.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk (or buttermilk), whole milk, coconut oil, and sour cream until smooth and well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 3-5 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Add Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with the dry ingredients, mixing until just combined.
- Fold in Coconut: Gently fold in the shredded coconut until it is evenly distributed throughout the batter.
- Divide and Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Creamy Frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Gradually add the sifted powdered sugar until fully incorporated and fluffy. Stir in vanilla extract and enough coconut milk to achieve the desired consistency.
- Assemble the Cake: Once the cake layers have completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the sides and top of the cake. Decorate by pressing shredded coconut into the frosting and sprinkling more on top.
