Here’s a Delicious Creamy Coconut Cake recipe — rich, moist, and full of coconut flavor with a creamy frosting that makes it irresistible. Perfect for special occasions or just because you love coconut!
🥥 Delicious Creamy Coconut Cake
🕒 Total Time: ~1 hr 30 min
Servings: 12–16
🍰 Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon coconut extract (or vanilla if preferred)
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk (canned, full-fat preferred)
- 1 cup sweetened shredded coconut
For the Creamy Coconut Frosting:
- 1 (8 oz) block cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 2–3 tablespoons coconut milk (as needed for consistency)
For Topping (Optional but Recommended):
- 1–2 cups sweetened shredded coconut, lightly toasted or untoasted
🧁 Instructions:
1. Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment).
2. Make the Cake Batter:
- In a large bowl, cream together butter and sugar until light and fluffy (3–5 mins).
- Add eggs, one at a time, beating well after each.
- Mix in coconut extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients.
- Fold in the shredded coconut.
3. Bake:
- Divide batter evenly between the two pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually beat in powdered sugar.
- Add coconut extract and just enough coconut milk to make the frosting spreadable and creamy.
5. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread frosting on top.
- Add second layer and frost the top and sides.
- Press shredded coconut over the top and sides of the cake.
✅ Tips:
- To toast coconut: Spread on a baking sheet and bake at 325°F for 5–8 minutes, stirring once or twice until golden.
- Make ahead: Cake layers can be baked and frozen (unfrosted) for up to 1 month.
- For extra moisture: Brush layers with a bit of coconut milk or simple syrup before frosting.
Let me know if you’d like a gluten-free, egg-free, or layered trifle version of this cake!