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–+ servings

Coconut Cake

A moist and tender coconut cake layered with creamy coconut custard and topped with luscious cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cup unsalted butter, room temperature
  • 1 cup coconut milk Full-fat for best flavor
  • 4 large eggs
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup shredded coconut, unsweetened
For the Frosting
  • 1 cup cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
For the Layering
  • 1 cup coconut custard

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Gradually incorporate eggs, blending well after each addition, then mix in the coconut milk.
  4. In a separate bowl, whisk flour, baking powder, and salt together and slowly add to the wet ingredients.
  5. Gently fold in the shredded coconut.
Baking
  1. Distribute the batter evenly between the pans.
  2. Bake for approximately 30-35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool entirely on wire racks.
Assembling and Frosting
  1. Place one layer on a serving plate and spread the coconut custard on top.
  2. Gently place the second layer on top.
  3. Beat together the softened cream cheese and butter until creamy, then gradually add in the powdered sugar until fully combined.
  4. Cover the entire cake with the creamy frosting, and sprinkle with extra shredded coconut if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 57gProtein: 5gFat: 24gSaturated Fat: 14gSodium: 150mgFiber: 1gSugar: 35g

Notes

Best served fresh but can last up to five days in the fridge. Refrigerate any leftovers within two hours of serving.

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