Description
Coconut cake promises a tropical escape with its luscious layers of pure indulgence. Silky frosting and rich coconut essence blend perfectly, inviting you to savor each heavenly bite of this dreamy dessert.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup (240 milliliters/8 fluid ounces) canned coconut milk
- ¾ cup (170 grams/6 ounces) unsalted butter, softened
- 1 ¾ cups (350 grams/12.35 ounces) granulated sugar
Dry Ingredients:
- 2 ½ cups (315 grams/11.1 ounces) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (80 grams/2.8 ounces) sweetened shredded coconut
Flavoring and Frosting Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1 ½ cups (360 milliliters/12 fluid ounces) heavy whipping cream, chilled
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (120 grams/4.2 ounces) powdered sugar
- 1 cup (80 grams/2.8 ounces) sweetened shredded coconut (for topping)
Instructions
- Calibrate the oven temperature to 350F (175C) and prepare two 9-inch cake pans by coating with non-stick spray or lining with parchment paper.
- Combine flour, baking powder, and salt in a medium bowl, thoroughly whisking to ensure even distribution of dry ingredients.
- Cream butter and sugar in a large mixing bowl using an electric mixer, whipping until the mixture becomes pale and aerated, approximately 2-3 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, uniform batter.
- Blend vanilla and coconut extracts into the mixture, ensuring even flavor distribution.
- Gradually integrate dry ingredients into the wet mixture, alternating with coconut milk, maintaining a smooth consistency and preventing overmixing.
- Gently fold shredded coconut into the batter, distributing evenly throughout the mixture.
- Portion the batter equally between prepared cake pans, smoothing the surfaces with a spatula.
- Position pans in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
- Allow cakes to rest in pans for 10 minutes to stabilize their structure.
- Carefully transfer cakes to a wire cooling rack, permitting them to reach room temperature completely before further preparation.
Notes
- Toast the shredded coconut beforehand for an enhanced nutty flavor and more complex taste profile.
- Swap regular flour with gluten-free alternatives like almond or coconut flour to create a celiac-friendly version.
- Reduce sugar content by using natural sweeteners like honey or maple syrup for a healthier twist without compromising moisture.
- Use room temperature ingredients to ensure smoother batter integration and more consistent cake texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 431
- Sugar: 30 g
- Sodium: 202 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 98 mg