Description
Savor the taste of paradise with this Homemade Creamy Coconut Cake! Each fluffy layer is soaked in rich coconut milk and enveloped in a velvety frosting, creating a delightful treat that’s perfect for any occasion. Whether it’s a birthday celebration or a simple afternoon pick-me-up, this cake will transport you to a tropical getaway with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup full-fat coconut milk
- 1 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup sweetened shredded coconut
- 2 tsp pure vanilla extract
- 1 cup powdered sugar (for frosting)
- 1/2 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by coconut milk and vanilla extract; mix well.
- Gradually incorporate dry ingredients into the wet mixture, folding gently to avoid overmixing.
- Divide the batter between prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean. Cool in pans before transferring to wire racks.
- For the frosting, whip heavy cream until soft peaks form; gradually add powdered sugar and fold in shredded coconut. Frost the cooled cake layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, consider incorporating crushed pineapple into the batter or topping the cake with toasted coconut flakes.