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Creamy Coconut Cake

A luscious dessert that combines rich coconut flavor and creamy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: Southern, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut sweetened or unsweetened, depending on preference
For the Frosting
  • 1 cup heavy whipping cream
  • 0.5 cups coconut cream
  • 0.25 cups powdered sugar
  • 0.5 cups toasted coconut flakes for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, combine flour, baking powder, and salt. Set aside.
  3. In another bowl, cream together the softened butter and granulated sugar until fluffy.
  4. Beat in the eggs, followed by the coconut milk and vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
Baking
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Frosting
  1. In a chilled bowl, whip the heavy cream until soft peaks form, then gradually add the coconut cream and powdered sugar, whipping until stiff peaks form.
  2. Frost the cooled cake generously with the whipped coconut frosting and sprinkle with toasted coconut flakes.

Notes

For best results, use fresh ingredients and don’t overmix the batter. Feel free to customize the frosting with flavored extracts or add lemon zest for a twist.